|
2
|
0
|
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 Observed employee that was hired yesterday could not explain employee health policy. CDI - educated employee health policy with regards to understanding the symptoms and diseases as well as reporting these symptoms, diseases, and exposure. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature in the flip top. Refer to temperature chart. CDI - removed items to reach in uncovered to cool down. Prouct is still within 4 hr cooling time range. Educated about proper preparation, cooling, and holding procedures. Reminded about not over stacking product. Product is currently at proper temperature. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed facility using glass cleaning wipes by ZEISS for cleaning thermometers. CDI - stopped the use. EHS gave facility ECOLAB probe wipes to clean thermometer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items on the storage rack. Advised to wash, rinse, sanitize, and air dry. |