|
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 in place available for review by EHS during inspection. PIC was able to explain principles of reporting symptoms and exclusion/restriction of employees, but could not show proof of employees being informed of requirements. CDI: EHS emailed copy of county employee health policy to PIC for distribution to employees to read and sign. |
|
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 house made oil and garlic mixture holding at room temperature on shelf on cook line. Mixture is made of a garlic and oil mix after solid garlic has been strained out, but is still TCS according to Food Code. CDI: EHS had mixture placed on TPHC to be discarded after 4 hours. |
|
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 several meats (unopened packages labelled "Keep Refrigerated") and soft cheeses such as goat dated for 14 days in charcuterie units to left on cook line. If cured meats are to be kept longer than 7 days, information must be provided from the manufacturer stating the product does not provide conditions suitable for the growth of listeria. CDI: EHS verbally discussed with PIC and had them correct the date marking system to allow 7 days for the above products. REPEAT. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a watch and wristband. |