|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC for meat market during the beginning of the inspection. Asked employee who was the person in charge of the meat market. Employees did not know. Employee stated the manager who is typically over the department is not here today. Asked floor manager who was in charge of the kitchen. Manager stated no one is in charge. Floor manager does not work with meat department. Floor manager did not know where serfsafe certificates were held or employee health policy (called manager off duty for information). Explained to meat department manager who came at the end of the inspection that a person in charge needs to be available at the meat department during hours of operation.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the start of the inspection. Meat department manager came with serfsafe at the end of the inspection. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy on site. Floor manager called another manager to find the employee health policy. Employee health is covered online. Manager could not show EHS the health policy. Spoke to another manager who could not verbalize signs/ symptoms and illnesses. Went over the health policy and left a copy. |
|
20
|
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 steak and beef packages holding above 41F in the grab and go area. Cold holding grab and go unit was holding at 41F. CDI- Meat discarded |