|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no verification method for ensuring staff are trained on the EHP. Staff answers correctly to questions when asked.
CDI- County form with signature sheet provided by EHS. (-0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed residue on outside shield inside ice machine. Too much ice was filling equipment for telescoping mirror to reach inside. PIC is advised to empty and deep clean ice machine at earliest opportunity. Increase frequency of cleaning to prevent build up. (-1.5) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed tomato and onion salad on far right of maketop, closest to oven, at 44F.
CDI- PIC voluntarily disposed. EHS advises filling containers on the right side to a lesser extent, using lids, and TPHC if necessary. Monitor the food with a thin probe thermometer periodically to ensure 41F or below. (-0) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed sliced spinach and mozzarella cheese pre-portioned for Stromboli’s and one large plastic container of shredded cheese without date marks in lowboy.
CDI- EHS confirmed prep date, PIC dates items. (-1.5) |
|
33
|
0
|
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 overfilled container of cooked mushrooms cooling in unlidded make top. EHS advised PIC that this location, near tomato salad not able to maintain cold holding, is not a good location for cooling. Use primary cooling equipment (walk in and reach in cooler) to cool foods before storing in make top.
CDI- Mushrooms relocated to WIC to complete cooling. (-0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed walls and attachments (test strip dispenser box) covered in residue and very sticky to the touch. PIC advised to deep clean and maintain greater cleaning frequency so hands are not contaminated while engaging in ware-washing. (-0)
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed peeling caulking where serving area hand sink meets the wall. Repair to prevent entry of water. |