|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3) and (17) Demonstration (Pf)- Establishment PIC shall demonstrate adequate knowledge of foodborne illness prevention, HACCP principles, and the rules of this Code. Gave PIC demonstration of knowledge document and explained expectations of the next inspection. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)- Establishment shall have a vomitus and diarrheal clean up kit and written procedure in place upon next inspection. Gave PIC documents and explained clean up procedure. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P)- Establishment shall properly store toxic substances in a manner to prevent contamination of equipment, single service items, etc. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)- Establishment shall properly cool food items to 41F or less before serving. Cole slaw made this morning wasn't cooled to 41F before serving. Need to place slaw in freezer to rapidly cool. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)- Scoops stored in dry storage containers shall be stored with handle up to prevent contamination. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)- Need to wipe down shelving as needed throughout establishment. Need to clean inside fryer doors to remove grease accumulation. |