|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed Employee Health Policy not correct regarding big 5 symptoms and illnesses. CDI- 2009 Food Code template given |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observes wait staff member bare hand cut and served lemon to tea glass. CDI- instruction provided |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight food residue on some cleaned utensils. CDI- removed to clean |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced and shredded cheese, butters, sausage and raw eggs cold held above 45 F. (see temp chart). CDI- removed to cool or temporary TPHC ( template sent) |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf Observed facility places hot whole turkey into bags, extracts air and seals, then cools and stores wihtout opening bag until needed. In this case bag has been sealed for 3 days. CDI- product discarded and immediate work around is FACILITY KEEPS BAG OPEN ENTIRE TIME DURING COOLING Regional State Inspector alerted to this process because facility is national chain. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed cook chill process that requires state variance. See #27 |