|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no verification method for ensuring employee health training of new staff. Staff explains it’s done with computer based training.
CDI- EHS provided and had staff read and sign the county employee health and reporting agreement. New employee responded correctly to employee health questions. (-0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed plastic insert for tea dispenser with dark residue stored as clean and 2 metal containers stored as clean with date mark sticker remaining.
CDI- Items brought to clean basin for re-w/r/s. (-1.5) |
|
22
|
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
Observed roast beef and bottled TCS dressings (buttermilk ranch, chipotle mayo) in back fliptop near hood above 41F.
CDI- All items voluntarily disposed of. EHS verifies equipment in good repair. (-1.5) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed all deli meats and cheeses in opened packaged without date marks inside display case, but staff states several items were opened yesterday.
CDI- EHS confirms prep date with staff and allows dating of items. EHS advises staff that all items opened and kept onsite longer than one day must be date marked. (-1.5)
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed several opened logs of salami and one stack of cheese with prep date of 04/05 inside WIC, which expired on the 12th.
CDI- All expired items voluntarily disposed of by PIC. |
|
33
|
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
Observed deli ham prepped this morning cooling in display case with no decrease in temp after one hour.
CDI- Ham brought to finish cooling in WIC. (-0.5) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed sani-bucket with wiping cloths in 500ppm quat.
CDI- Sanitizer diluted to 350ppm. Keep quat sanitizer between 250-400ppm. (-0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed nesting wet dishes on clean rack. EHS advises PIC to space dishes out, and consider addition of another clean dish rack to allow proper storage and drying. (-0) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed build up of food debris in cold drawers to left of flattop, and stickiness/debris on wall mount rack above 3 comp sink for storage of clean dishes. Increase cleaning frequency so clean dishes are not recontaminated. (-1) |