|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
Yes |
2-103.11 (O) Person in Charge PF. Provide verifiable information regarding training on the health policy. Observed employees that were unsure of reportable illnesses and symptoms and no written policy available. CDI provided written policy to use and have signed in house. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
Yes |
2-501.11 Clean-up of Vomiting and Diarrheal Event Pf. Observed facility did not have any written clean up plan if an event happened. Verification required. |
|
12
|
2
|
Food received at proper temperature |
Yes |
Yes
|
No |
3-202.11 Temperature -Pf. Observed bologna that was shipped today that came in at 43F from jail north. PIC showed logs stating it was 41F. CDI item placed in freezer to cool to 34F. Repeat. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, metal covers, plastic bins that were soiled with food debris. CDI items moved to sink to be cleaned. Repeat.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with pink and black build up. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce holding on the line in an ice bath that was only touching the bottom of the container at 43-46F. CDI lettuce prepped and immediately taken to inmates within 4 hours and food maintained for consumption. Observed back up containers of shredded lettuce that were holding at 43F. PIC stated items were pulled from walk in and panned up and returned immediately. Food may raise in temperature once prepped outside of walk in. CDI items uncovered to allow for proper cooling. Suggest pan cold bagged lettuce in walk. In to maintain temperature. Repeat. |
|
33
|
0
|
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. Observed Cole slaw that was prepped before inspection that was covered and stacked in walk-in and no temperature drop in an hour. CDI items uncovered. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
Yes |
4-302.13 Temperature Measuring Devices, Manual Warewashing. Observed facility without measuring device to check high temp dish machines. CDI PIC ordered dish plate during inspection. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans covered with dust and stickers and sticker debris on exterior of serving trays. Repeat. |