|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cutting board and meat slicer stored clean with food debris and/or oil and dust on food contact surface areas of blade and plate. PIC placed cutting board in dish machine area and also stated that meat slicer has not been used in a while and facility uses 3 other meat slicers instead. REHS recommended a protective covering over not in use meat slicer so dust and dirt don’t accumulate. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed two containers of corn and two containers of mac and cheese hot holding at hot bar below 135F (see temperature chart). Hot bar is not on TPHC. Items were placed out at hot bar around 9am. CDI-PIC reheated Items above 165F before placing back out on hot bar. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prepped meal deal retail items such as salmon meal, shrimp meal, and meat loaf and roasted Brussels meal holding at 43F at the meal deal retail case as well as two containers of shrimp heading to the meal deal retail case at 49F. CDI-PIC placed items in walk in cooler to rapidly cool since items were place in retail case two hours prior. -REPEAT VIOLATION- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 two large bags of shredded American cheese and parmesan cheese in low boy cooling while zip locked closed. CDI-PIC unzipped bags of shredded cheese and placed in walk in cooler to rapidly cool. |