|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-DutiesKeep working with employees on knowing the big five illnesses or knowing where to find a list of them for reference when needed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 rice stored in the WIC and butter stored on the counter at >45F today. Rice put on pans and placed into the WIF to quickly cool. do not leave TCS foods out of temp. control. TILT/TPHC form given to facility today as an option for butter being held out of temp.-discussed requirements with PIC. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Prohibition-JewelryObserved two food service employees who had watches on their wrists today. Food service employees are limited to a single wedding band- no other rings, bracelets or watches allowed. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesClean the salamander rack. |