|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11 (O) Person in Charge (Pf)
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P)
Upon entry, an employee health policy could not be found in the produce dept room. One of the employees was asked what they do if they wake up feeling sick, the response given was that the employee would potentially still come to work. Reminder to review the employee health policy and review which symptoms/illnesses would exclude the employee fully from work or which symptoms could restrict the employee from working with clean equipment, single service equipment and foods. CDI: No employees were visibly sick during todays inspection but, the employees and the manager were given a new Food Employee Reporting Agreement
A person in charge shall ensure: (O) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness such as:
REPORTABLE SYMPTOMS: Vomiting, diarrhea, jaundice, sore throat with fever or a lesion containing pus or infected wound that is open or draining.
REPORTABLE ILLNESSES: Norovirus, Hepatitis A, Shigella, E. Coli, Typhoid Fever or Salmonella.
**REMINDER:(2-401.12) Food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food, clean equipment, utensils, and linens, or unwrapped single service or single use articles. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C) Upon entry, the produce washing sink was being utilized for washing cantaloupe but, while speaking with one of the employees, they were pulling strawberries straight from the package and cutting them without washing them. The employee was reminded that all fruit that is to be cut shall be properly washed. CDI: The employee washed the fruits.
(A) Except as specified in (B) of this section and except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C)
-The walls near the prep sink are starting to peel paint and need to be scraped, cleaned and repainted.
6-501.12 Cleaning, Frequency and Restrictions (C)
-The backsplash of the prep sink and the basin and sides of the handwash sink need to be cleaned of built up residue.
-Sweep under shelving in the walk in cooler, larger equipment in the main cutting room and along corners and walls of the main room.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |