|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
'2-103.11 (M) Person in Charge-DutiesObserved employees today who did not know the big five foodborne illnesses and could not find a list to easily reference. Recommend to post handout that was provided again today so that employees can reference this when needed. Also recommend reminding employees of the health policy during meetings. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to WashObserved employee handle soiled dishes today and then go to donn gloves without washing hands. Hands must be washed after changing tasks and also before donning gloves. Employee stopped today and asked to wash hands. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods cold at 45-41F or less. Observed foods on the back of the large make table holding at >45F today and were discarded to correct- manager testing unit currently to see if a repairman is needed. Food shall not be stored on the back of this unit it holds foods at the correct temperature. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-201.13 When a HACCP Plan is RequiredBe sure all managers and kitchen staff know that soups or other TCS products that are chilled down in bags are to be opened before chilling them. Managers unsure of this procedure today. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling MethodsUse approved cooling methods such as: shallow portions, metal pans, uncovering product, stirring product, put on ice, add ice, use ice paddle, utilize WIC and WIF etc. Observed salsa cooling on ice today that was not in contact with the pan- moved to WIC to quickly cool today. Observed refried beans cooling in the WIC today- some were in shallow portions and some were not- broken down today to correct.Observed salsa cooling in the WIC tightly covered today- uncovered during inspection. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use StorageIf a scoop is stored in a product, then it must be stored where the handle is extended out of the product to protect it from hand contamination. Observed multiple single-use scoops today that had no handles, stored inside of food products today. All were discarded today. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying RequiredAirdry dishes before stacking them. Observed cups and plastic containers stacked wet today. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesClean the dish well on the line near the icecream area. Clean inside of fryers and the beer cooler floor. |