|
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 Spoke with 3 Food employees who were not able to communicate entire health policy. CDI- Another copy given. Explained importance of health policy to employees. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Upon walking into kitchen observed one emoployee making a salad with bare hands. Later observed another employee pick up croutons with bare hands to put into a salad. CDI- Salad and croutons discarded. REPEAT. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observe employee touch face and hat with gloves on and proceed to handle food again. CDI- Stopped employee and discussed discarding gloves and washing hands when gloves become soiled. CDI- Employee discarded gloves and washed hands. |
|
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 Multiple items held above 45F (see chart). CDI- Melons and cheese were just cut and were not properly cooling down (see # 31). Melons were in a container with tight-fitting lid and cheese was wrapped in silan wrap. CDI- Items were uncovered/unwrapped. Pico was left out during lunch rush and cooled down. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed multiple sliced meats not dated. PIC stated products were sliced on sunday. Also observed a cooked quiche not dated. PIC stated product was cooked sunday. CDI- All items dated. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Improper cooing observed for multiple items (see # 20). When cutting melons and cheese, allow open bins, plates and placed in WIC to cool down. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed 2 wet wiping cloths on prep tables. |
|
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. Cutting board for main prep table scarred and in need or repairing/replacing. Resolve by next inspection. |