|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee twist top drink stored on and near grilled peppers. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P- 2-301.12 Cleaning Procedure - P - Observed handsink non functioning and employees prep RTE foods without proper hand wash. CDI- Water was provided. PIC instructed all employees to wash hands after each task is completed. PIC provided instruction on how to wash hands. EHS observed proper hand washing by the end of the inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed no power to handsink. CDI- PIC and management provided power to and access to the hand sink functioning properly. |
|
22
|
1
|
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- Observed no start and end time for grilled peppers and brats. CDI- PIC was able to mark a start and end time for all items on TPHC. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf- Observed no water to hand sink. CDI- PIC provided water to hand sink by the end of the inspection. |