|
2
|
0
|
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. Asked PIC about health policy. PIC could not find the health policy or verbalize signs/ symptoms and illnesses. CDI- EHS left a copy of the health policy. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chick peas, tuna salad and melon cooling at a rate of .01. CDI- Items placed in the walk in freezer for rapid cooling |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed watermelon and cantaloupe in the walk in cooler holding above 41F. CDI- Items were beyond time/ temp parameters and were discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 watermelon and cantaloupe tightly wrapped in saran wrap before being cooled to 41F. Spoke to PIC about cooling methods. PIC stated they cut the fruit portioned and wrap it, then place in the walk in cooler. CDI- Items discarded and proper cooling methods reviewed with PIC. |