|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 Employees shall understand when to report illness, symptoms and exposure. No policy or documentation in place. PIC given employee health handout. PIC went over handout with staff and handout posted. CDI |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(A) Handwash sinks shall be accessible to employees at all times. Handsink was blocked by rack. CDI- item moved6-301.12 Each handwashing sink must be supplied with individual disposable towels and soap. No soap and paper towel at the handsink in meat cutting area -CDI- refilled towel and soap dispenser. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12(B) the date when the last shellstock from a container is sold shall be recorded on the tag or label and kept in chronological order. No tags have date written on them. Facility agreed to list tags in order and record the date on tag when last shellstock is sold from that lot . |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 TCS RTE foods shall be discarded no later than the 7th day after bulk pack has been opened or food has been prepared when storage temperatures are below 41F. Observed TCS RTE foods (deli meat in case) being kept more than 7 days in the walk-in cooler consistently maintaining food below 41F. CDI- Food discarded by manager. Exempt cheese list, date marking flow chart given to PIC.3-501.17 Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. . . -- . Observed numerous foods (deli meat cheeses, precooked chicken, cut lettuce, hot dogs) that meet the criteria were not date marked. CDI |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Observed facility is vacuum packaging raw meats and has a corporate HACCP plan. THe plan hasn't been reviewed and approved through this office. PIC agrees to submit current corporate HACCP for ROP'd raw meats with/in 10 days |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter. |