|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
The permit holder shall require employees to have knowledge and report to a PIC about symptoms and illnesses that are transmissible through food. (2-201.11) PIC and employees were unable to display knowledge of any symptoms or illnesses during inspection. Handout given and employees educated. VR |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Food employees shall clean their hands after engaging in activities that contaminate hands and before engaging in food preparation including working with clean equipment and exposed food. (2-301.14) Observed employee sweeping and begin to prep food without washing hands. Also observed employee return to kitchen from restroom and don gloves without washing hands. CDI-employees stopped and directed to hand sink. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
Store TCS food cold at 45F or below. (3-501.16) Observed cut tomatoes and shredded lettuce stored above 45F on cold prep line. Items put on ice. VR for unit. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Use proper cooling methods. (3-501.15) Observed roast cooling on counter at 140F. Employee stated that roasts are cooled to 100F, wrapped in plastic and placed in refrigeration. Active cooling must take place once product reaches 135F. Cool items vented or uncovered to allow cold air circulation and quick cooling. |