|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
Yes |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Several employees unsure of reportable symptoms and illnesses. CDI- discussed with employees and return visit required. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: In-use sanitizer at 3-comp sink below 150 ppm. CDI- sink drained, set up correctly, and items in sink bay re-sanitized. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found multiple items in deli case held longer than four days that were held above 41 F. See temperature chart. CDI-all items discarded voluntarily. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Found sevrral wedges of Fontanella cheese not labeled as required. CDI- discarded voluntarily. Found vacuum packed raw sausage, raw bacon, teres major in walk-in unlabeled. HACCP plan requires raw meats to be labeled and frozen immediatelyn after packaging. Allowed to back label packages with yesterday's date and verification visit within 10 days. |
|
31
|
0
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf : Found spinach lasagna and meatballs cooling in prepared food case. Each item moved to walk-in cooler to continue cooling. items began cooling at proper rate. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 unlabeled bottles of cooking oils. |
|
41
|
0
|
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 scoop handles down in some dry storage foods. |