|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
Recommend more training of employees on health policy as worker had limited knowledge of the health policy. CDI- Corrected by instruction. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Maintain 7 day shelf life for all TCS foods. Observed TCS teriyaki sauce made with cooked onions held in walk in cooler for 9 days. CDI- Sauce disposed of. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Observed TPHC methods in use for holding sushi rice. Observed no written procedures in place. CDI- Gave PIC TPHC application to complete and follow. |