|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P PIC was unable to demonstrate knowledge of certain symptoms or diagnosed diseases as it relates to foodborne illness. CDI provided education and hand outs. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed the patty press with calcium build up after cleaning process. Observed the band saw with food debris persisting on blade after cleaning. CDI PIC sent equipment back to cleaning process to rewash, clean and sanitize. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P Observed food handler cut raw beef and place directly in the refrigerated case without cooling down to 41 F or below. Temp of the beef was at 51F. Food handler placed in walk-in cooler to acheive proper temperature of 41F or below. Beef dropped to 40F by end of inspection.
Observed several food items (raw beef, raw hamburger, raw chicken, raw marinated chicken, raw cod and salmon) at above 41F in the front service cooler dispaly case. These items were just placed into the unit. PIC has called for maintenance of the refrigeratator. Case was emptied and TCS items were placed into the walk-in cooler until refrigerator is repaired. Follow up visit within 10 days. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle on top of microwave. Observed different chemical in sanitizer spray bottle in employee restroom. CDI-PIC dicarded chemicals in bottle and the unlabeled spray bottles was properly labeled mineral oil in meat room. |