|
3
|
0
|
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
Observed no verification method for ensuring food handlers are trained in employee health policy. PIC and staff respond correctly when questioned.
CDI- EHS provided county version of EHP for employees to read, sign, and retain onsite. (-0) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed RTE samosas thawed in lowboy with open packaging and no date marks, and green chutney made yesterday (confirmed by staff member who prepped) without date mark.
CDI- EHS discusses date marking of items in refrigeration with open packaging. Samosas and green chutney dated. (-1.5) |