|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P: Some employees were unsure of reporting responsibilities. Ensure employees are familiar with posted Health Policy. CDI- Extensive discussion with employees about reporting responsibilities. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Observed employee rinsing cutting utensil then begin to place in sanitizer without wash portion of process. Employee could not explain the proper process for wash / rinse / sanitize. CDI- discussion with employee, PIC and deli manager. Utensil placed back on dirty side of sink for processing. |
|
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: Found recently assembled and wrapped deli subs placed in self-serve display at 57F. Employee stated the subs were cooling in unit. CDI- subs moved to freezer and were cooled to 38 F before placing back in display case. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food build-up in tracks of sliding doors at deli cases. |