|
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. -Pf Employee didn’t know the symptoms or illnesses when asked. Manager could not locate policy in training documents. Advised them to review with employees (left poster). Poster was hung by the end of the inspection in employee break area. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees changing gloves without washing hands. Directed PIC to inform and educate employees. He went to each employee and asked them to wash hands and then put on new gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed final wash on dish machine not reaching 180F and disc thermometer was not reaching 160F. Service provider was called and unit was turned up. It was properly sanitizing by end of the inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid egg (x2) on ice at 45F and 52F. Added water and ice to pan so that the containers were submerged to point of product. Egg had been opened less than 1 hour prior to temping. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar unlabeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed waffle fry boxes on the floor in the walkin freezer. |