|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
Yes
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P When asking the manager about the symptoms and food borne illnesses, they were unable to list any illness or reportable symptoms. CDI- EHS went over the employee health illnesses and symptoms. REPEAT. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two containers of chili in hot holding units with a temperature range of 114-133F. Observed three pieces of grilled chicken in the hot holding unit with a temperature range of 109 to 114F. CDI- PIC reheated items to 165F. PIC voluntarily discarded chicken. REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads being prepped and placed in front reach in coolers with tightly fitted lids. CDI- PIC relocated items to the walk in cooler uncovered for more rapid cooling. REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of chicken stored on the floor in the walk in freezer. CDI- PIC relocated items to a higher shelf. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees prepping food without a hair net. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service cups stored on the floor in the back kitchen. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed the hose in the can wash leaking and creating standing water. Have repaired or replaced. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed an employee drink stored on a prep surface while food employees prepped salads for the establishment. |