|
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 copy of employee health policy at facility. A copy was e-mailed and explained to PIC. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. P Observed employee cutting peppers with bare hands. CDI- Instruicted employees to put gloves on. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw pork and chicken being stored in large trash barrels in walk in that were unable to be completley submerged in sanitizer to be washed, rinsed and sanitized. CDI- Instructed PIC to discontinue use and only stored food in eqiupment that can be properly sanitized. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed cole slaw, opned pork meat, open turkey deli meat, and cooked tamalese all without a date mark label. CDI- PIC labeled all items. Educated PIC on proper date marking. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed employee prepping cole slaw upon entrance. Later observed employee place cole slaw directly into customer front line station with tight wrap. CDI- Instructed and educated PIC cole slaw would not cool (as it was 58F) in that unit. Cole slaw moved to walk in cooler to cool. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer at facility. VR. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed a wet wiping cloth stored on prep table. |