|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
Facility had a copy of employee health policy but PIC was not able to verbally communicate symptoms and illnesses. CDI- Explained policy and importance of knowing/understanding policy. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed multiple food items holding above 45F (see chary). Melons and yogurt was sittting in shallow ice baths and not touching. Reccomend holding melons and breakfast under TPHC for morning breakfast. CDI- Tomatos were discarded and eggs were cooled down. Melons and yogurt were converted to TPHC and will be discarded at the end of 4 hours. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur.
Observed a personal purse sitting at sink. Store personal items in designated areas. |