|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Random employee unsure of when to report, what to report as far as symptom, exposures, and diagnoses. Follow up in 10 days. |
|
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 expiration times on hot food exceeding 4 hours. CDI- food remarked with earlier times, as foods were in proper temperatures. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 prepared sandwiches and sliced deli meats tightly wrapped in walk-in cooler. Found rotisserie chicken placed in blast chiller hot, raising temperature of food. Found fresh sliced swiss cheese placed directly into cold drawer after slicing. Cheese was 49 F. CDI- cheese moved to walk-in cooler to cool. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Saw one fly in deli area. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Found soiled grease hose stored with and over cleaned utensils / equipment. |