|
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 1.5pts- Observed signed employee health policies without all foodborne illnesses that food employees should be excluded from work. PIC was able to find a health poster with all reportable symptoms and illnesses however PIC stated older employees are unaware of all illnesses. Signed employee health policies were missing norovirus. CDI- PIC was given the proper employee health policy and EHS cover the items with the staff. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 0pts- Observed black build up in ice machine. Clean as needed to prevent build up.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed 1 sanitizer bucket below 50ppm QUAT. CDI- PIC changed bucket to 150ppm QUAT. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pork at 42F and dated for 1/21/17. The pork at that temperature can only be held for 4 day. CDI- PIC voluntarily discarded the item.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed 4 containers of cooked chicken, in the flip tops, without date marks. CDI- PIC stated the items were cooked yesterday and was allowed to back date the items. EHS confirmed the date with items from the walk in. Other items in the flip top were dated.
1.5pts |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 .05pts- Observed pulled chicken at 68F cooling on the counter. PIC stated the item was being worked with for the past 30 minutes. CDI- PIC moved the item to the walk in and 30 minutes later EHS temped the product at 44F. Also, observed chicken cooling in a reach in cooler at 48F and tightly covered. CDI- PIC had an employee uncover the items. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. 0pts- Observed a few fruit flies in facility. Contact pest management to prevent the presence of pests. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- Observed food debris build up on gaskets of prep coolers, walk ins and dust build up on racks near 3 comp sink. Clean. |