|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(E) Ensure food employees report illnesses, symptoms and exposure.-PF. Observed employee working with food while having an exposed burn on her forearm. CDI - When PIC was shown the burn by inspector, she had employee go to get a bandage to cover the wound. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed one unopened package of buns with a molded bun inside. CDI - PIC discarded package when she discovered it. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 one undated tray of cooked chicken from yesterday and three undated trays of chicken nuggets from yesterday. CDI - items voluntarily discarded.
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 Observed tomato paste dated 10-4-16 and salsa dated 9-8-16. Both expired. CDI - both voluntarily discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed white board used by school system to record times for TPHC foods had been marked over and over with a permanent marker. Today it was difficult to interpret because salads had not yet been removed from refrigeration yet times were listed. CDI - PIC corrected by opening up the box containing the new white board she ordered and putting it into use using the erasable markers this time. |