|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no training materials or proof of training available for Employee Health today. Per PIC The Always Food Safe Program is mandatory for all food employee and it covers Employee Health. PIC was given visual learner version of Employee Health Policy via email on 08/31/2021 but has not covered the information with staff since the food handler training program completion. Ensure all food employees review the visual learner information. VR no later than 09/25/2021 to ensure all food employee have completed training and there is proof of training. -1.5- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spatula stored in basin of handsink for front counter at beginning of inspection. CDI - PIC removed this item and EHS advised PIC to only use this handsink for handwashing. -1- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed spring mix cooling with lid in place cooling in prep unit at front counter since 11A at 57F. CDI - PIC stated the facility will start using TPHC for this product. EHS advised PIC to limit the amount of spring mix placed in service to half the contents observed today to ensure adequate cooling of backstock and minimization of food waste. PIC voluntarily discarded and began using TPHC. -0- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
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 food delivery of shake mix and dry rice stored directly on the floor since delivery on previous day. EHS advised PIC to quickly put away products from delivery and to keep all required items at least 6 inches off the floor. CDI - Product picked up off floor and put away. -1- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and 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. Observed clean blender stored directly on floor in office. EHS covered the required storage of 6 inches above the floor for these items. -0- |
|
50
|
0
|
Sewage and waste water properly disposed |
Yes |
No
|
No |
5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed utensils placed in basin of directly plumbed prep sink. Per permit conditions, this prep sink shall only be used to drain liquids off products from the drain board into the basin. No storage shall occur in the basin to prevent cross-contamination. CDI - PIC removed items from sink and will remind all staff not to use the basin of this prep sink for storage. -0- |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin accessible to dining room and back entrance blocked by piled up cardboard boxes. PIC stated franchise holder is considering not having a bin in the dining room for personalization of business model. EHS advised PIC that where waste is generated there shall be a trash bin. -0- |