|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion, employee was unable to identify any illnesses or symptoms which he should not come to work with. PIC showed REHS the paper that is posted on the employee board for review. CDI: PIC directed to ensure that all employees are informed of what illnesses and symptoms they should not come to work with. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and then turn off faucet with barehands, therefore recontaminating them. CDI: Employee educated on proper handwashing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over cabbage. CDI: Raw chicken relocated.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw steak and then move to scoop ready to eat rice with out a glove change. CDI: Employee educated on when to change gloves. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken stored in 1/3 pan between flat tops at 116F. CDI: Chicken reheated. New chicken was in process of being cooked upon arrival. The newly cooked chicken was stored on the flat top to maintain temperature. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched broccoli on line that was unmarked. PIC stated that it is held on time for 4 hours. CDI: PIC stated that the product was broughot out at noon. Product labeled with proper discard time. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed white powder labeled as white rice. PIC stated that it was corn starch. Observed white granular with no label. PIC stated that it was sugar. |