|
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: Employee could not explain Employee Health Policy requirements in full. CDI- emailed Employee Health Policy requirements. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P: Observed employee go outside several times and upon return washed hands. One instance where hands were not washed before handling food contact utensils. Directed to wash and did so correctly. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Observed sanitizing of utensils with less than 60 seconds immersion. Directions from manufacturer indicate 60 seconds. CDI- immersed for 60 seconds. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Hot dogs on prep table 122 F. CDI- Hot dogs placed back on grill for quick reheating. |