|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Discussed and explained vomitus/diarrheal written plan with PIC Emailed PIC an outlined excerpt from annex 3 of the 2017 Food Code to use as a reference when drawing up a written plan. After our discussion, PIC has started writing up a vomitus/diarrheal plan. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed and tempt baked fish at 123F while in hot holding for 30 minutes. PIC reheated fish to 178F. Time/Temperature Control for Safety Food (TCS) that is cooked, cooled, and reheated for hot holding shall be reheated so tat all parts of the FOOD reach a temperature of at least 165F for 15 seconds. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food in bottom reach in tempted between 44F to 47F. PIC discarded food in bottom reach in. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 TCS foods in cooler from night before without date markings. PIC discarded foods without dates.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed TCS foods in cooler with expired dates that exceeded the 7 days maximum. PIC discarded all expired foods in cooler. Discussed with PIC their frequency when checking the cold holding foods in the coolers. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked and stored on shelving wet. Allow airdrying before stacking and storing pans on shelf. PIC sent wet pans back to dish room to airdry. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. PIC informed REHS at the beginning of the inspection that the following equipment have pending work orders: dish machine, hot well and one bottom reach in.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed damaged cutting board with gauging on the surface of the board. PIC discarded cutting board. |