|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
Food employees shall report to PIC about information health and activities as they relate to food borne diseases. (2-201.11) PIC showed EHS a handout for new employees on employee health policy. Written hand out did not include information about infected cuts or lesions. PIC showed EHS that they are also using the handouts given by the State that include the missing information. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
A handwashing sink may not be used for purposes other than handwashing. (5-205.11) Observed front hand sink being used as a dump sink. CDI-spoke with manager and employees that hand sink is used for hand washing only. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed microbial build up on ice machine. VR |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Properly cool foods from 135F to 70F within two hours and 70F to 45F within four hours. (3-501.14) Observed sausage gravy cooling in deep pan and tightly covered in walk in cooler. PIC stated that gravy began cooling 2.5 hours prior. Gravy measured above 70F and did not meet cooling parameters. CDI-gravy voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Store TCS foods cold at 45F or below. (3-501.16) Observed raw fish stored on ice and above 45F. Ice not filled completely around pan. CDI-fish put into refrigeration. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use proper cooling methods. (3-501.15) Observed pan of gravy cooling in deep layer and tightly covered with plastic wrap. Cool in shallow layers and uncovered to provide cold air circulation around foods to ensure foods are cooled quickly. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Properly air dry utensils. (4-901.11) Observed cups and other items stacked while wet. |