|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11 (M) Person in Charge-Duties - PF When questioning a random employee about the facility's employee health policy, he was unsure of the reportable foodborne illnesses and only knew one reportable foodborne symptom. PIC translated for EHS in Chinese. PIC and EHS showed employee the employee health poster, but this particular employee 1st language is Chinese. CDI-EHS provided PIC employee health poster in Chinese. EHS recommended having employees read and sign the acknowledgement forms for each employee. Copies of form observed in facility not signed. REPEAT. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink properly stored, but without lid. |
|
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 cooked diced (made 8/2) and chopped carrots (made 7/31) and cooked potatoes (made 7/31) in reach-in cooler cold holding above 41F. Food employee stated products have not been moved from unit today (08/04). All other TCS foods stored in unit were at 41F or below and ambient was measured at 38F. CDI-PIC voluntarily discarded all products. Unclear how products were out of temperature through discussion and observations. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing - C Observed raw shrimp and raw chicken thawing in separate containers of water that was not running. When using water to thaw, ensure the water is 70F or below with enough velocity to agitate and float off loose particles. EHS also discussed other approved thawing methods. REPEAT |