|
2
|
1.50
|
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 - Employee did not know the health policy and could not explain any symptoms or illnesses. CDI - discussed the health policy with the employee and manager and the new EH poster was given to the facility. |
|
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 a few chicken wings in the hot hold cabinet holding below 135F. CDI - PIC voluntarily discarded the wings that were out of temp. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed a scoop handle down in the tomatoes on the prep line. |