|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesProperly train all staff on the employee health policy. The deli Assistant Manager, acting as the person in charge, was unable to demonstrate knowledge of the employee health policy, including the 5 symptoms, diagnoses, exclusions or restrictions and time to return to work. The person in charge was also unaware of where to locate or access a written policy. CDI- by education and store manager providing a written copy to provide post within the deli. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-CookingProperly cook all raw animals foods to the required final cook temperature. Observed fried chicken that was just removed from the fryer measuring as low as 155F. The product was voluntarily discarded. The PIC was educated on a proper final cook temperature of 165F for raw chicken. Recommended ensuring that a final cook temperature is measured with the thermometers. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingFollow proper date marking procedures. Observed several products marked with sell by dates of 11/4-11/6. According to the PIC the sell by dates were incorrectly entered to be the same as the pack date. The PIC explained that these products should have a discard date 5 days beyond the pack date. Advised to correct the sell by dates to indicate a correct date. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-StorageProperly store all chemicals separate from food products. Observed a spray bottle stored on the same shelf with the sushi rice. Observed another bottle of chemical stored on top of a bucket of icing. |