|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF. Employees shall be knowledge of the illnesses, symptoms, and exposure to report to their manager. Observed employee who was unsure of the health policy. CDI gave facility hand out to post in the facility and get signatures from employees. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. PHF/RTE foods shall be at 45F-41F or below. Observed cut melon and cantelope and 49F and 47F respectively. CDI melon moved into the cooler where the temperatures came down to 47F and 46F. Repeat. |