|
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: Facility has no acknowledgement from employees that they know required reportable illnesses and symptoms. CDI- PIC shown training document and will have employees sign acknowledging they have read information. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw meat loaves stored over RTE smoked sausage. CDI- tray of sausage moved over top of meat loaves. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P: Sweet potato casserole cooling in freezer dropped nine degress in 52 minutes. This rate is not sufficient to reach cooling parameters.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P: Italian red sauce with marinara cooled 2 degrees in 45 minutes, from 61 F to 59 F. This is not sufficient to meet cooling parameters. CDI- cooling methods changed for all products to ensure faster cooling. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Baked potatoes said to be on TPHC have no procedures and were not labeled. Procedures provided. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Marinara (Italian red-sauce) cooling in dense volume and covered dropped 2 degrees in 45 minutes. CDI- volume broken down and sauce placed in freezer. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Kids cups at customer line not protected from contamination. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in some cold units peeling and rusting. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C: Observed non-food contact surfaces of slicer with caked-on residue. More thorough cleaning needed. |