|
2
|
3
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employees attested that they have signed the health policy agreement but had limitied knowledge and a copy of the information could not be produced. CDI - Health policy agreement handout left with facility to post in the prep area. |
|
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 front rollers of right unit holding below 135F. CDI - Out of temp hot dogs discarded; facility will discontinue holding product on front rollers until unit is adjusted to hold at required temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Two pre packaged sandwiches on shlef with discard date 8-9-16. CDI - Discarded. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Two boxes of single service lids stored on floor in dry goods area. Relocate these to a shelf. |