|
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 When asked about policy, employee couldn't answer questions about requirements. Policy is posted. Review with staff. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed au just in top of make unit at 55F. Unclear if this is a cooling method violation or cold holding violation. See #31. Product discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 sliced lunch meat and sliced chicken in large plastic containers with a lids and stacked. The chicken temped at 56F (slided within last 40 minutes). Containers were vented.
Observed au jus in container in top of make unit at 55F. It was discarded. Per PIC, hot au jus is placed in container and then placed in unit. Cool in walk-in before placing on make line. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet. Separate to air dry. |