|
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 employees with some knowledge of health policy. PIC stated it was a long time the last time they went over the major illnesses and symptoms. CDI by education and provided EHP posters. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed bottle water and speakers on prep surfaces in kitchen. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf
Observed cold smoked salmon from Duck Trap River of main without consumer advisory. Verification required. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P
Observed facility not marking parcooked chicken as undercooked. CDI items marked. Observed facility sear mole beef then stated product was reheated not to final temperature just to finish for service. Facility is only approved to parcook chicken. If facility wants to do other raw animal foods they must submit for additional approval. CDI items discarded. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed broccoli, that was improperly held, reheated to 136F. CDI finished in oven. |
|
19
|
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 broccoli and beef strips that were holding below 135F. CDI items placed in oven for reheating. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed sandwich prep unit at 48F during active use and holding TCS items above 45F. CDI unit closed prepped stopped to see if temperatures would drop. Told PIC that pans of food need to be stored in prep top the prevents cold air from escaping. Suggest using borders to hold food properly in prep top. Unit dropped down to 40F after an hour. Suggest facility have someone check unit to ensure temperatures are maintained throughout prepping. CDI items that did not drop in temperature discarded. Observed dressings in salad prep that was abover 45F and stored in shallow metal pans. CDI items discarded. Verification required. Repeat. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
Observed facility not recording any cooling temperatures; observed pull pork, pull chicken, veal stock, chicken stock, and raw turkey not recording in ROP logs; according to logs, facility is undercooking turkey, shrimp, duck breast, beef strip, and steak before being vacuum packaged. Told facility items must be fully cooled before ROP or while cooked sous vide. Observed facility not recording refrigeration logs as stated in plan. Verification required. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed mini sandwiches and whole sandwiches that were cooling for a catering in covered plastic containers. CDI items uncovered and placed in freezer for flash cooling. All catered foods must be adequately cooled before sent out for delivery. Repeat. |