|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
General Comment: 2-103.11 (A) - (P) - Ensure employees are properly trained in food safety including food allergy awareness as it relates to their assigned duties. Observed same container used to bread fish as breading for pork. Verification required to ensure separate containers used to prevent potential contamination. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
General Comment: 2-501.11 Clean-up of Vomiting and Diarrheal Event - Observed PIC not able to provide written diahrreal and vomiting plan. CDI, handout provided. Provide plan by next inspection. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - Observed food employee handle raw beef, change gloves then handle clean equipment and containers of RTE food without washing their hands in between. CDI by instruction to wash hands when changing gloves if changing tasks. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding - Observed chicken wing hot held at 130 degrees F under heat lamp. CDI, PIC reheated heat lamp to 186 degrees F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Oberved hot dogs, cheese overstacked and above 41 degrees F in flip top prep cooler. Observed chicken at 43 degrees F in large flip top prep cooler. CDI, foods placed on TPHC. Visit needed to ensure long term compliance and calibration of flip top prep cooler to ensure unit maintaining TCS foods at required temperature. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed green bean removed from cooler according to PIC and cooling in deep covered container in 3 door reach in cooler and cut tomatoe recently prepared and cooling in low reach in cooler. Cooling temperature 1 of cut tomatoe was 63 degres F at 11:06. At 11:54 tomatoe was 59 degrees F. Cooling temperature calculation indicated method not effective to rapidly cool and transferred to walk in cooler to rapidly cool. Green bean transferred to shallow uncovered container in walk in cooler to rapidly cool.
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 |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed low 2 door olive cooler reach in cooler with ambient air temperature measuring 46 degrees F. Observed flip to prep cooler not maintaining TCS foods at 41 degrees F and below and observed cooler at 45 degrees F. PIC stated he contact refrigeration rep for maintenance while on-site. |