|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC at pushcart did not know employee health policy and did not have a control of hot holding. PIC was using a cambro to hot hold food, which is not effective when being repeatedly opened as there is no active heating mechanism. |
|
2
|
1.50
|
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 Through discussion, employees and PIC were unaware of employee health policy. CDI: EHS reviewed and educated staff on employee health policy. PIC for BB&T will provide employee health policy for pushcart. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso in cambro and in steam well below 135F. CDI: Product rapidly reheated to 172F. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of chips being left open under no cover additonal cover. CDI: Staff directed to put lid back on chips each time the container is opened. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet wiping cloths stored in 50ppm quat sanitizer. CDI: Sanitizer bucket refilled to proper concentration. |