|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf Observed no EH policy with "big 6" illnesses listed. CDI: EHS provided email copy of policy and PIC printed. REPEAT VIOLATION. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written policy for vomit & diarrhea cleanup. CDI: EHS provided copy via email and PIC printed.. REPEAT VIOLATION. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken being held below 135F in warmer. PIC stated product prepared between 12pm-12:30pm. CDI: Food employee reheated product (180F). |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mac n cheese being held above 41F in make table. PIC stated product prepared yesterday 01/04/22. CDI: Product voluntarily discarded and PIC opting for TPHC going forward - paperwork provided. REPEAT VIOLATION. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed cut melon and slaw being cooled in flip top portion of make table. CDI: Education provided and product placed on ice for rapid cooling. |