|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P: Two random employees were unsure of reportable illnesses and symptoms. Ensure all food workers are knowledgeable with the Employee Health Policy. CDI- conversation with employees and management., went over symptoms, illnesses, and exposure. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. build-up on drink dispenser nozzles at self-serve soda machine. TCS foods holding above 41F in three prep coolers |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -TCS foods holding above 41F in three prep coolers. CDI- items moved to blast chiller for rapid chill. Refer to temperature chart. Turkey had been sliced today. Lettuce and tomatoes opened today. |