|
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: Two employees unsure of reportable illnesses. CDI- went over reportable illnesses with employees with PIC. |
|
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: Sticker parts and sticker glue left on containers after cleaning. CDI- Items scraped and moved back to cleaning process. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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: Brown rice cooling in small prep cooler reach-in portion at 81F. CDI- brown rice spread on sheet pan and placed in freezer. Dropped to 70F in 30 minutes. Seared tuna 53F in bottom portion of prep cooler, seared today. CDI- moved to freezer for rapid chill. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths held in solution measuring 0 ppm quat. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Cups behind bar stored stacked outside of sleeves. |