|
2
|
1.50
|
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 No employee health policy available during visit and PIC unable to describe all reportable illness and symptoms. CDI - Employee health document provided by EHS during visit and employee reporting requirements discussed with PIC. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cases of raw beef and raw shell eggs stored directly over potatoes in walk in cooler. CDI - manager relocated eggs and beef to proper shelf. Do not store raw animal foods over ready to eat foods. |
|
20
|
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 chicken wings at 50f, cooked ribs at 53f, smoked sausage at 51f, cooked portabella mushrooms at 44f all on prep top at line area. Products overfilled above chill line of equipment. Other foods in unit which are not overfilled temping 41f or lower. CDI - PIC voluntarily discarded overfilled items. Do not overfill containers at line area. REPEAT |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 pans of pulled chicken cooling in deep plastic containers tightly covered with both plastic and foil in walk in cooler. CDI - manager removed chicken from pans, spread onto sheet pans and placed into walk in to quickly chill. Ensure that previously cooked and cooled foods are again quickly chilled after additional preparation. REPEAT |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw salmon thawing at room temperature in prep area. CDI - salmon relocated to walk in cooler for thawing. do not thaw TCS foods at room temperature. Use approved thawing methods. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wiping cloths on equipment surfaces throughout kitchen. All sanitizer buckets in use in kitchen testing at 0ppm Quat. CDI - PIC replaced sanitizer in buckets with new solution at proper concentration. Ensure soiled wiping cloths are stored in sanitizer between uses or removed to soiled linen container. REPEAT |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location.
Observed multiple metal pans stored stacked together wet at clean utensil area. Air dry before stacking together.
Observed soiled dishes stacked on clean drain board of 3 part sink in contact with clean utensils hanging above them. Do not allow soiled dishes to come into contact with clean utensils. EHS recommends re-locating clean hanging utensils away from sink drain boards to prevent possibility of future cross-contamination. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Personal employee cell phone observed laying on shelf at line area. Ensure employee's personal belongings are stored in a designated area away from the food prep area. |