|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
PIC was aware of procedures but did not have a copy of plan. Copy left on site. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink at entrance to kitchen was blocked by a stool with a box on it. Moved stool to access the hand sink. Discussed with PIC and employee working beside the hand sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed flat of shell eggs stored above unwashed cabbage. Moved the shell eggs to the bottom shelf away from produce and RTE foods. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer bucket at 0ppm Quat. It was refilled with 200ppm Quat. Both sanitizer spray bottles had not been changed today so they were refilled with sanitizer at proper concentration. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of sanitizer unlabeled. Observed one bottle of cleaner in restrooms labeled as “sanitizer”. Sanitizer bottle was labeled and the cleaner was relabeled. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth on table. Also observed wet cloth in sanitizer bucket at 0ppm Quat. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed seasoning mix with a plastic container being used as a scoop. Replace with a handled scoop. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed ice wand stored directly on shelving. Ice wand was moved to metal sheet pan for storage.
Observed utensils stored in an old tomato cardboard box. Utensils were removed and placed in a cleanable bus tub for storage. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Whisk used with power drill to stir curries is not longer smooth and easily cleanable at seams. Use will be discontinued. PIC has another whisk that can be used and will purchase another new one.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 red cutting board deeply etched. |