|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P: Posted Employee Health Policy Agreement is lacking non-typhoidal Salmonella. CDI- gave facility updated reportable disease Employee Health Agreement with non-typhoid always Salmonella. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Upon entry, found hand sink in cutting room stacked full with bags and single service trays. CDI- sink cleared for access. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P: Raw ground pork stored over raw beef in grab n go aisle case. Raw chicken hearts stored over raw pork in grab n go aisle case. CDI- packages re-arranged to provide separation. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Soiled cuber blades, awaiting cleaning, stored on clean drain board of 3-comp sink. Clean drain board also with rust stains and loose build-up. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Some meat packing trays with splatter and wet. Soiled trays discarded. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Non-food contact surfaces of bone saw housing and power cable with dried build-up. |