|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
General Comment: 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed employee direct EHS to posted written employee health policy when inquiring about their employee health policy and reporting responsibility but posted health policy did not include nontyphoidal salmonella. CDI, store manager provided updated health policy during inspection. Handout also provided to PIC. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed a slicer recently cleaned and sanitized according to employee but food residue remaining on blade. CDI by instruction. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken overstocked in display case between 43-50 degrees F and in unit over 4 hours as communicated by PIC. CDI, chicken voluntarily discarded. Observed some sandwiches and chicken salad overstocked in display case over 41 degrees F. CDI, items relocated to cool. See temperature observation above. Ensure units not overstacked as all TCS foods shall be maintained at 41 degrees F and below. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service trays stored on ground in proofer. Ensure items stored at least 6 inches from the ground. |