|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P PIC did not exhibit knowledge of employee health policy. No documented policy on site. CDI by giving PIC copy of Employee health policy. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on work surfaces. CDI by storing below work surfaces. Observed employee eating in kitchen. |
|
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 pork chops stored on serving line < 135F. CDI by reheat to 165F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed TCS ready to eat tamales held past 7 day hold time. CDI by volntary discard by PIC. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in poor repair. |