|
2
|
1.50
|
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. Discussed facility employee health policy with PIC Byron Blair. PIC advised that the information is taught off site at corporate offices. However, unable to discuss or advise of required reportable illnesses. CBI- Discussed required reportable illnesses, advised will provide electronic copy and paper copy of MCHD information as to reportable illnesses. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some minor debris in the sanitizer solution of 3 comp sink being used to sanitize two squeeze bottles. CDI- PIC emptied basin to clean and refill. Also not that wash basin is damaged, and facility currently has wash basin in the middle basin and sanitizer in the end basin. PIC advised that repair personnel is coming today to repair valve that was causing wash basin to flood the flood when opened. PIC advised that temporarily, they are washing in the center, rinsing in the first basin, and then placing rinsed utensil in the last basin to sanitize. Advised of linear requirement for approved method of W/R/S. No soiled containers or utensils noted to be stored as clean today. Courtesy follow up by January 31. (0pts) |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. All sauces were labeled as required, and PIC was able to provide partial procedures for process. However, none of the documents indicated a discard, and no letter from DHHS could be provided as to extension of shelf life with the use of time to monitor for safety. CDI- Procedures are being followed per preparation charts posted. Courtesy follow up by January 31 to check for DHHS letter of approval for current process. (0pts) |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee beverage stored co- mingled at back table where packaged sauces are stored. CDI- Bottle was removed when returned to discuss with PIC. Ensure use of employee storage areas. |