|
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
Observed employee unable to verbally inform me of the health policy or where he could finf the information. CDI- Gave PIC an employee health poster to show his employees and to hang where visible. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed red sanitizer bucket next to fryer reading 0ppm. CDI- PIC had employee refill with fresh sanitizer.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed lemon slicer with food debri on it and the tomato slicer. CDI- PIC placed in 3-comp sink for washing. |
|
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 lettuce in large tightly closed containers improperly cooling. CDI- PIC placed some on sheet pans in WIC and others were uncovered to cool quicker. |