|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PFMust have and implement an employee health policy to address reportable symptoms and illnesses. Facility does not currently have a complete policy in place. CDI by instruction; handout in Spanish given to PIC. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PSeparate raw foods from ready to eat foods/vegetables during preparation and storage. Observed bag of cilantro and onions stored directly on top of raw pork in walk in cooler. Also observed raw chicken stored above shell eggs in walk in cooler. CDI by relocating items. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - PRapidly cool all potentially hazardous foods from 135F to 70F in 2 hours and to 45F or less in a total of 6 hours. Observed metal pan of cooked chicken in sauce 55F and spaghetti, 58F in walk in cooler. Both items were cooked yesterday. CDI by instruction on proper cooling practices and discarding items. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all hot foods 135F and above. Observed several items on hot line less than 135F. See temperature chart. CDI by reheating. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. Observed no date marking of any required foods in walk in cooler. Verification required. Upon return, any items requiring date marking that are not properly marked will be discarded. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - COnce wet or soiled all towels must be stored in sanitizer in between uses. Observed multiple wet towels on counters. CDI by placing in sanitizer. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-502.13 Single-Service and Single-Use Articles-Use Limitations - CSinge service items may not be re-used. Observed single service rotisserie chicken containers on shelf with clean utensils that appeared to have been used and washed. CDI by instruction and discarding containers. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PFMaintain all utensils in good repair to be smooth and easily cleanable. Observed a few severely dented metal pans. Verification required.4-501.11 Good Repair and Proper Adjustment-Equipment - CObserved ice accumulation on floor of freezer. Repair condenser of freezer to eliminate ice accumulation. |