|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-DutiesAll employees must know the big five illnesses and symptoms that they may not work with and must report if they are exposed to any of them. Observed employees who knew the symptoms today and a couple of the big five illnesses but not all of them. Recommend posting policy so that employees can reference this and remind them of this policy during meetings. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain quat. sanitizer at 200-400ppm. Observed <150ppm today in the sanitizer buckets- buckets changed out during inspection to correct. Recommended more sanitizer to be used to extend the life of these buckets and for the PIC to test these to get a good idea of how often they need to be changed out with fresh sanitizer, to stay effective. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain hot food at 135F or more when holding. Observed chicken patty stored in hot drawer today at <135F- reheated to >165F today to correct. Hot drawer turned up as well. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsObserved fresh cut lettuce cooling in a large quantity, overflowing in pan, and on the cold line(open unit). This product needs to cool in shallow portions- WIC would work best for rapid chilling of lettuce. Observed cut deli meats cooling in WIF today but they were stacked on top of each other and need to be more spaced out so that they can get better a irflow. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective ShieldingAll lights above food, food contact surfaces, and clean utensils must be shielded or coated. Observed some lights on the fry station and the pass thru today that were not coated. |