|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF. Employees shall have knowledge about the symptoms, illnesses, and exposures to report to manager. Observed could not state the illnesses or symptoms or where to find the information about their health policy. CDI by instruction and show where health policy posted. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Employees shall wash their hands between glove changes. Observed employees change gloves without handwashing in between glove changes. CDI emplyees washed hands. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. PHF shall be hot held at 135F or above. Observed supreme at 121F and chicken tenders at 116F. CDI items discarded. |
|
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 Holding - P. PHF/RTE foods shall be held at 45-41F or below. Observed prep unit next to grill holding lettuce at 62F, mayo at 50F and tomatoes at 51F. CDI Items moved from prep top and placed in cooler to bring down temperature and tomatoes discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF. TPHC or (TILT) procedurres shall be followed in the establishment. PIC stated when fries reached discard time only fries that are blanched are discarded and not the fries that are seasoned and held at holding stations. CDI going through time procedures step by step. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. Bulk foods shall be labeled with common name of the food item. Observed flour in cooler without label. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Handles of utensils should not be stored in food product. Observed scoop handle stored inside of flour. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
. 4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be kept in good repair. Observed prep top cooler not holding foods cold. PIC should call maintenance for cooler, but will store food in the reach in portion and cooler until unit fixed. |