|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Document that employees sign annually does not list reportable illnesses. Provide document to verify employees are informed of their reporting responsibilities with respect to certain food borne illnesses. Follow-up within 10 days. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found vegetable medley, black bean burgers, hamburgers, turkey burgers, onions, peppers, and mushfooms holding under 135 F. Refer to temperature chart. CDI- all foods voluntarily discarded by PIC Marvin Meadows. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: penne pasta at serving line 54 F. CDI- pasta voluntarily discarded by PIC. |
|
21
|
0
|
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: Foundmeat loaf dated 10/20 at 42 F in refrigerator. Voluntarily discarded by PIC. |
|
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 : Found romaine leaves and spinach in grill area prep top above 45 F. Food had been processed at room temperature then placed directly into holding equipment. Do not rely on holding equipment to adequately cool food. Food turkey breast cooling tightly covered in stand-up refrigerator at 90 F. CDI- uncoverd and moved to freezer. Found lasagna cooling in refrigerator at 59 F tighly covered. Found home fries in small salad prep cooler from breakfast tighly covered at 50 F. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Found lasagna said to have been put in steamer to thaw holding in refrigerator at 59 F. Do not allow food to rise above 41 F during thawing process. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found wet cloths on surface in kitchen. Found two sanitizer buckets with solution that measured 0 ppm quat. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. One bucket contained very cloudy solution. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of utensils and equipment. Provide adequate shelving for air drying of equipment. |