|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
Available written health policy does not contain all info required of food code health policy. No listing of the 5 major food born illnesses that must be reported. Gave PIC copy of food code health policy to review with employees. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Store food by final cook temperature. Observed raw shell eggs stored above pasterurized liquid eggs. Pasteurized liquid eggs are considered RTE. CDI- Eggs properly stored. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
TCS foods must be reheated to 165 for hot holding at 135. Observed boiled shell eggs that had been cooked then ice bath cooled then reheated in steam table at 123 degrees. Shell eggs that are air cooled are not considered TCS, eggs cooled in water or ice bath, are TCS that must be temperature controlled. (see pg 406 annex 3 of 2009 food code) CDI- Eggs removed from steam table to be cooled and treated as a TCS food. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
Use approved cooling methods to ensure foods cool quickly. Observed various just prepped foods being tightly wrapped or stored in tight sealed deep containers. Need to be cooled in shallow pans, vented, use ice baths or quick chilling equipment or other effective methods. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
A number of grab and go foods do not meet food code requirments for ingredients and allergen labeling. Gave PIC copy of handout describing requirments. |