|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF: Employee started one week ago, had not been informed of responsibilies for reporting exposure or diagnosis from reportable illnesses, or responsibilities for reporting reportable symptoms. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C: Employee was drinking from bottled water withno cap or straw, at prep unit at line. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: 3-comp sink set up and in use had quat sanitizer in bay at less than 150ppm quat.
No signature due to Covid 19 precautions. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Date marking for items in WIC reflected 8 days holding time from prep. Remember date of prep is Day 1. Some expire dates were 2/29 and 2/30. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Found ROP skirt steaks holding above 41F in meat display case. CDI- voluntarily discarded. Found unapproved ROP cooked brisket. CDI- discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer bucket holding cloths measured 0 ppm quat. |