|
2
|
0
|
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 employees unable to locate their employee health policy. Asked one of the manager to name the 5 symptoms on the policy and was able to provide 3 of the 5 symptoms. CDI-Showed where the policy is located, provided more posters of the employee health policy and explained that more training is needed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed less than 150ppm of QUAT sanitizer at the 3-compartment sink. CDI-More sanitizer was added to the sink. The QUAT sanitizer concentration must range between 150-400ppm. The chlorine sanitizer must range between 50-100ppm. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed an onion and butter mix being stored out of temperature on the counter. CDI-The product was placed back onto the stove to warm up. When keeping a food item hot, it must remain at 135F or above. REPEAT.
*Points kept the same today. Only item out of hot holding temperature today. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 pork feet, and yuca cooling on the stove (heat is turned off) below 135F. CDI-The two items were placed into the walk in cooler to finish the cooling process. REPEAT. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several wet wiping cloths being left on the prep counters. If they are not being used, they must be kept in a sanitizer bucket. REPEAT. |