|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees2-201.11 Ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, CDI - EHP given |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed multiple employee beverages stored on food prep surfaces.CDI- PIC removed |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation3-302.11 Ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display.Observed ready to eat rice stored on food prep table where raw chicken was being preppped.CDI- PIC removed |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling3-501.14 Ensure all time/temperature control for safety (TCS) foods are cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F.Observed cooked beef at 71 F after 2.5 hours. PIC voluntarily discarded |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above.Observed cooked broccoli and mushrooms held in unit at top of griddle.CDI- facility will use TPHC for these VR for written procedures |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed beef and chicken cold held in drawer units at 50-80 F |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple containers of chicken and beef not date marked.VR for date marking |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsRules require TCS foods be cooled using proper methods.Observed facility cooling in walk in cooler in closed bus tubs.CDI- cooling procedure changed from plastic to metal |