|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC and employee was not able to communicate accurate representation of employee health policy (including all symptoms and illnesses). CDI- A copy of employee health policy was given to PIC and exolplained. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Some food items at asian hot bar were recorded below 135F (see chart). All products voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some crab legs in flip top cooler of sushi are recorded at 53F. Also observed a container of cabbage on a cart in room temp. above 45F (see chart). Employee stated the cart should have been taken to WIC after cooking. CDI- Crab legs were discarded and cabbage was moved to WIC with lid uncovered to cool down. Facility has made improvements in cold-holding. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Microwave was dirty. Clean microwave. |