|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Food worker has limited knowledge of health policy requirements. CDI - Adhesive health policy handout poster left with facility to post in kitchen. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Red potatoes, cheese omelets, and sausage links holding below 135F at customer self serve buffet. CDI - Discarded. EHS left TPHC procedure form and explained procedure to staff. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut melon, skim milk, 2% milk, and cream cheese labeled "keep refrigerated" all holding above 45F. CDI - All discarded. TPHC form left; EHS suggested TPHC for these items. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer testing well above 400ppm in three comp sink. CDI - Sanitizer dumped and remade; EHS demonstrated to correct way to make sanitizer. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test strips available to test quat sanitizer. VR - Will return within 10 days to verify correction. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from ceiling vents in kitchen prep room. |