|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC had limited knowledge of illnesses required for reporting and exclusion. CDI - PIC was left with food borne illness information and signage to post in establishment. -0 points- |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed an unwashed water melon stored above ready to eat chicken salad in reach in cooler. CDI - Water melon was stored below ready to eat foods and storage order was corrected. -1.5 points- |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
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 food being held on time. Food containers were marked with begin times that represented when the food was placed a distribution point in front of building and not when the food was removed from temperature control. Food had no end/discard times and establishment did not have written TPHC procedures. CDI - PIC was e-mailed TPHC procedure template and documentation was reviewed. A verification is scheduled by 7/18/2021 to determine if establishment is in compliance. -1 point- |