|
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: Observed signed Employee Health policies but some staff unsure of what they were when questioned. If possible language barriers exist with English, make sure employees are informed in a way they understand. CDI- sent EHP Spanish form. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observe dfood residue and sticker residue on cleaned equipment stored on clean shelves. CDI- sent back to cleaning process. |
|
18
|
1.50
|
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: Portioned macaroni bags from previous day 44F. CDI- voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found various TCS foods in prep cooler on line holding above 41F. CDI- all voluntarily discarded. Refer to temperature chart. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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: Macaroni in small portioned bags did not cool within time parameters. Asian slaw in deep lexan and covered at 54F. CDI- Slaw spread out on sheet trays and placed in freezer. Macaroni discarded. |