|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two bags of lettuce being held above 41F in reach-in cooler. PIC stated product stocked within last 15 minutes, but unit has caused problems in past. Ambient temp of unit 39F-41F. PIC stated facility will not use unit until service repairman can correct temperature issue. CDI: PIC voluntarily discarded product. Observed several bags of chopped lettuce being held above 41F in low boy under TurboChef ovens. PIC stated product placed into unit yesterday 10/12/21. Ambient temp of unit 40F. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 four large plastic insert pans of lettuce cooling in bakery walk-in cooler covered with lids. PIC stated product prepared @10am. CDI: Education provided and PIC vented product for rapid cooling. See temp chart for details. REPEAT VIOLATION. |