|
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 employees with little knowledge of the major illnesses and symptoms. CDI by education and provided EHP poster. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Observed pre-baked potatoes, citrus for drinks, salt, pepper, spring mix, bread, and flour that was not actively used and uncovered. CDI items covered. Repeat. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Clean thermometer before use and before storage. Observed employees use thermometers that were used to check food and not cleaned. CDI thermometers santized. Repeat. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 lettuce in covered plastic containers to cool and salsa in large deep plastic container to cool in an ice bath. CDI lettuce uncovered and place in walk in freezer and salsa in smaller metal containers and placed in walk in freezer. Repeat. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed tiles and flooring in need of repairing in kitchen. Repeat. |