|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P
The food establishment has not implemented a procedure or policy that requires Food Employees and Conditional Employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food such as an Employee Health Policy.
CDI-by educating and providing PIC with an Employee Health acknowledgement form. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - PF
The food establishment will need to implement a Vomit & Diarrheal Clean-Up Plan.
CDI-Paperwork provided and discussed with the PIC during the inspection. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Observed sausage holding at 125F and scrambled eggs holding 165F in same hot holding warmer, sausage was located on top wire rack inside of metal dish of warmer. TCS food shall be held hot at 135F or greater.
CDI- PIC removed wire rack from metal pan and sausage was 137F by end of inspection. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 (A)(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C
Observed box of single-service straws items stored on the floor of dry storage room. Must keep single-service items stored at least 6 inches above the floor, in a clean, dry location and not exposed to splash, dust or other contamination.
CDI- box of straws were moved onto shelf next to single-service cups. |