|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
Observed employees did not know all the reportable symptoms/illnesses when questioned and no educational materials posted. CDI - Employee health policy was reviewed and signed and educational handout was posted during the inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed upright reach in cooler with ambient temperature of 55F and contained bbq pulled pork(47F),sliced turkey (45F) and other deli meat (43F-45F. Pulled pork was discarded.
VERIFICATION VISIT REQUIRED WITHIN 10 DAYS |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer was above 1000ppm and no chlorine test kit. Prepare sanitizer at chlorine concentration between 50-200ppm. Always use test strips to ensure requires concentration.
7-201.11 Store toxic materials to avoid contamination. -P Observed chlorine saitizer spray bottle was stored on the countertop and the self service beverage area. Always store sanitizer separate and beneath food and beverages. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed sliced cheese thawed at room temperature on 2 comp drain board. CDI - discussed proper thawing procedure from freezer to cooler; the cheese was discarded. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no test kit for chlorine sanitizer.
VERIFICATION VISIT REQUIRED WITHIN 10 DAYS. |