|
2
|
1.50
|
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 Observed PIC not able to name the five major illnesses. CDI - PIC in process of remembering illnesses and symptoms, as well as making available the written information to employees. CDI - PIC instructed to rehearse required illnesses and symptoms, refreshing those with employees, as well. -1.5- |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 45F. -P Observed marinara sauce at 100F from three hours earlier in the day. CDI - PIC voluntarily discarded item. -1.5- |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
l3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tater tot casserole at 112F. CDI - Item reheated. -0- |
|
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 Observed lettuce cooling in flip top unit not designed for cooling. Observed marinara sauce cooked in the morning at 100F in tightly covered deep container. Use one of the approve methods for cooling. CDI - Lettuce placed in walk in to cool and marinara sauce voluntarily discarded. -.5- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of oil and parmesan not in the original container without label. Label these with the common name of the item. -0- |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops used for the hot holding items stored on soiled lids. REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor with grooves and shifts located near the rear soda dispenser. Make the floor smooth so it can easily be cleaned. -0- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Provide adequate lighting in all areas of the facility. Observed missing light bulb in the reach in cooler. Observed several blown lights in the front line and near the dish machine. Replace these. |