|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF
PIC was not aware of Employee Health Policy. CDI- Educated PIC on health policy and policy was sent via e-mail to be reviewed with employees and also a poster was sent to be hung up.
*Compliance visit will be made within 10 days to ensure PIC has reviewed health policy with employees. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
General Comment. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer at 3 compartment sink at 0 ppm quat. CDI- Sanitizer was emptied out and new sanitizer was added. New sanitizer was 200 ppm quat. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
General Comment. 3-501.13 Use approved thawing methods.
Observed steak and rotisserie chicken thawing out on counter top. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed oil and vinegar on front line not labeled. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal containers wet nesting. |