|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no written policy to educate employees on their responsibility to report certain symptoms of the Big 6 foodborne illnesses to the PIC. CDI - EHS educated PIC on responsibility to inform employees of the Big 6 and associated symptoms and provided updated guidance documents from the 2017 Food Code adopted Oct. 1, 2021. -1 points |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee handle raw shelled eggs and proceed to change gloves without washing hands. CDI - EHS stopped food employee from changing gloves and had them wash hands before donning new gloves. -2 points |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -P Observed several unwashed fruits and vegetables stored in the WIC above washed, RTE salad mix. CDI - PIC rearranged unwashed produce to correct storage order.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs on top of canned drinks in WIC. CDI - PIC moved canned drinks to another area to correct storage order. PIC pointed out raw eggs were in the correct location, canned drinks were in the wrong location. -0 points |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork sausage patties holding at 120F in hot holding equipment near griddle. CDI - PIC stated sausage was for breakfast and moved patties to WIC on shallow metal pan to cool because lunch was about to start. No points taken due to this was the only item out of temperature in the hot holding equipment. -0 points |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items holding above 41F in prep top unit at far end of kitchen. (See temperature chart). CDI - PIC moved stated items were taken from RI cooler for breakfast prep. Items checked in RI were holding below 41F. EHS recommends having prep unit evaluated to verify proper holding temperatures. REPEAT -3 points |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed whole chicken and chicken breast cooling on shallow pans at 90F. PIC stated some of the chickens were double the size of the normal chicken due to supply changes. PIC stated chicken was cooling from being cooked this morning and was going to be pulled to make chicken salad. PIC moved chicken to the oven to reheat to 165F. After food employee removed chicken from oven and parts of chicken were 135F. PIC then proceeded to check the temperature of the other chicken and place any other chicken in the oven until the temperature reached 165F. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -C Observed ice scoop in ice machine with handle not above ice. CDI - PIC moved ice scoop to 3-comp to be washed rinsed and sanitized. -0 |