|
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 Observed employee health policy signage in establishment but PIC was not aware of a company employee health policy. PIC stated that employees do not regularly review health policy or signage. CDI - PIC was informed of employee responsibility to report information about health and activities as they relate to diseases transmissible through food. -1.5 points- |
|
19
|
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 sausage and egg held in steamer with temperatures between 124F and 126F. PIC stated that items had been in steamer for about two hours and are typically held for no more than four hours. Establishment has no TPHC procedures for holding TCS foods on time in lieu of temperature. CDI - Sausage and egg were reheated to 165F and TPHC procedures were given to PIC. -1.5 points- |
|
31
|
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 sausage, egg, and cooked vegetables cooling in reach in cooler that were tightly wrapped in plastic. CDI - Plastic wrap was removed to allow cold air to flow around food items. -0 points- |