|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion, employee was able to state food borne illness symptoms, however did not know illnesses. A second employee stated that the illnesses wer posted at the information board. CDI: Employee educated. EHS recommends going over policy more frequently. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed one employee turn off faucet, after washing hands, with bare hands. CDI: Employee corrected and rewashed hands. All other handwashing in facility was perfect. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cold smoked salmon, and 2 raw burger sliders stored over RTE items in reach in freezer. Items were out of original packaging. CID: Items reorganized. PIC stated that salmon is fully cooked. No evidence could be found of this. PIC agreed to reach out to supplier and get confirmation of if product is fully cooked or not. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and roasted corn holding below 135F on buffet line. Products are not on TPHC. PIC stated they are keeping them hot, and thtat they also get roated every 30 min, with frest product. CDI: Service ends at 2pm, and product went out at 11am, which is less than 4 hours. Product is voluntarily discarded at end of lunch service. Environmental Health Specialist (EHS) recommends moving hot items to TPHC as well, since the product is already being voluntarily discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted racks in cheese cooler. Observed split gasket on pastry reach in cooler. |