|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF One new employee does not have a signed health policy. CDI - PIC reviewed policy with PIC and employee signed. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF White rice and red kidney beans still cooling from last night; rice and refried beans cooling on an insufficient ice bath on not likely to meet cooling time requirements. CDI - Red kidney beans and rice cooling from previous night discarded; method adjusted for rice and refried beans from today. |
|
31
|
1
|
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 Kidney beans cooling in deep pans with plastic wrap and lids on top; rice cooling in low prep cooler while tightly wrapped; rice and refried beans cooling on an insufficient ice bath. CDI - Rice and kidney beans cooling from last night discarded; rice from today spread out on sheet pan and placed in reach in freezer. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bottles of marinade stored on floor behind bar. CDI - Relocated to low shelf. |
|
47
|
1
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from low prep cooler door gaskets. |