|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Found no employee health policy in place. CDI- left MCHD form and will follow up within 10 days. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P : Observed several employees donning gloves before handling ready-to-eat food without washing hands first. CDI- discussion with PIC about when to wash, and directed employees to wash hands. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
J"3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P : Found container of red sauce 83 F after 3 hours. Sauce had been mixed with hot water instead of cold, according to PIC. Ambient room temperature 60 F. Cold water out of tap 70 F. PIC voluntarily discarded sauce. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found multiple TCS items above 45 F in tops of prep coolers. CDI- PIC discarded foods that had been in coolers overnight. Foods placed in coolers today moved to walk-in cooler for rapid cooling. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed many containers of TCS foods with date marks impossible to read, or had been rubbed off. Make sure date marking is clear and legible. |
|
31
|
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 : Found red sauce cooling in tightly covered, large container. Cool TCS foods in shallow or low volume pans; frequently stir and agitate; utilize freezer; or use ice wands. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Found salads prepared in house with improper labeling. Verification required. |