|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesFacility food employees need to have an employee health policy either spoken or written.CDI- sample policy given |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to WashRules require hand washing between and glove changes between tasks/duties.Observed food employee handle multiple soiled surfaces from handles and trash cans and soiled utensils then handle ready to eat foods(portioning cooked pasta).CDI-PIC corrected food employee |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling MethodsRules require applicable TCS foods be cooled using approved effective cooling methods.Observed large volume container of cooling beans on prep sink at 120 F.CDI- split into multiple metal pans to cool in walk in cooler |