|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11 (M) Person in Charge-DutiesAll employees must know the big five illnesses or know where to find a list of them for reference. Observed employees listing symptoms they cannot work with but could not name the big five(Hep A, Salmonella, shigella, noroviris, E. coli). PIC must know when to bring employees back after they have been ill with vomiting, diarrhea, fever with a soar throat, or jaundiced. Employees had a good handle on which symptoms not to work with. Spanish handout provided today. Recommend posting the English and Spanish version for employees to reference. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods hot at 135F or more. Observed cooked peppers and onions stored at room temp. today- product reheated in microwave during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
. .-3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods cold at 45-41F or less. observed liquid eggs stored at >45F today- discarded by PIC. These cannot be left out at room temp.- use these and place back into cold hold. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-JewelryFood service employees are limited to a single wedding band on their hands/wrists- no other rings, bracelets, or watches allowed. observed a ring on a food service employee today. |