|
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 no employee health policy. Employees do not know where to find health policy. CDI- EHS left a copy of the health policy. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed over 20 cases of melon (watermelon, cantaloupe, honeydew) in the grab and go cases holding above 41F. CDI- All cases on melons that were not made today were voluntarily discarded. |
|
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 Observed melons covered with tight fittings lids while cooling. Observed melons wrapped and placed in the grab and go case before cooling. CDI- All items made today and were cooling were placed in the walk in freezer to rapidly cool. Spoke to manager about cooling methods. After cutting place melons in the walk in cooler with lids open to properly cool to 41F. Check temperature to ensure melons reach 41F before they are placed in the grab and go area. |