|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
Employee health policy was not available during inspection.
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P) A food employee shall report to the person in charge (PIC) if they have any of the "big 6" reportable illnesses; norovirus, hepatitis A, shigella spp., shiga-toxin producing E. Coli, salmonella typhi, or salmonella non-typhoidal.
CDI: Education and a new employee health policy were provided. (0 pts) |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
A plan for vomiting or diarrheal events was unavailable during inspection.
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
CDI: Education; sample copy provided to establishment. (0 pts) |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
A working handsink was not available at onset of inspection. Employee hands were not washed before glove use.
2-301.11 - Clean Condition (P) Food employees shall keep their hands and exposed portions of their arms clean.
CDI: Igloo with warm water was set up for handwashing station and hands were washed. (2 pts) |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
A handwashing station was not available at onset of inspection.
5-203.11 - Handwashing Sinks (Pf) A least one handsink must be provide for employee handwashing.
CDI: An Igloo with warm water was setup as a handwashing station and stocked with soap and paper towels. (1 pt) |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
Raw fish and raw chicken were measured above 41F. Bins holging raw TCS foods have adequate ice on bottom, but top portions of food do not have enough cold air flowing around them to maintain at 41F oir less.
3-501.16 (A) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Time/temperature control for safety food shall be maintained 41F or less.
CDI: Multiple bags of ice were obtained by PIC; all coolers and containers with TCS foods were filled with ice and ice packs to rapidly cool. (3 pts) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Cart and fryers have soil and grease accumulation present and needs additional cleaning. Clean fryer baskets to remove accumulated grease and residues.
4-601.11 (C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (1 pt) |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Large smokers used for cooking foods have a large amount of grease build up and are dripping grease directly onto outside parking lot surface. Use drain pans or other means to collect grease and prevent from dripping onto outside surfaces.
5-402.10 Establishment Drainage System - Food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed as specified under 5-202.11(A). (0.5 pts) |