|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
Yes
|
Yes |
2-103.11 (M) Person in Charge-Duties - PF. 2-103.11(M) Ensure food employees are informed of their responsibility and when to report required symptoms, illnesses and exposure.-PF. Observed no food employees aware of an employee health policy. Repeat. Verification required. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed TCS items in front prep cooler above 45F in cold water. Prep unit at 60F. CDI items discarded and TCS replenished and held on time. TPHC handout provided to hold PHF in cooler for 4 hour period. Verification required. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 Time as a Public Health Control - P,PF. 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Facility written procedures does not show when food items held on time are discarded. Suggested facility physically write food is discarded or provide corporate documentation that food is discard one hold time approaches. Verification required. |