|
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
No employee health policy in place today. PIC not familiar with details of EHP.
CDI- gave PIC copy of EHP poster and agreement form. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw eggs stored over ready to eat foods in the walk-in cooler.
CDI storage order rearranged. |
|
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 TCS food on hot bar that were not listed on TPHC form.
Observed ground pork with egg < 135F.
CDI by discard and TPHC form updated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cooked chicken feet in cold display case > 41F.
CDI- chicken feet moved to walk-in for rapid cooling. Observed at 40F prior to departure (<2hrs per PIC). |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed multiple food items on hot bar listed on TPHC sheet without recorded times.
PIC did not provide a TPHC procedure.
CDI- Foods without times recorded were discarded. TPHC procedure created by PIC.
Recommended reducing number of food items on TPHC. Most food items on sheet were observed to be in compliance for hot holding. |
|
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 chicken feet in display cooler that were still in the cooling process and were packaged with tight fitted lid.
CDI- moved to walk-in to complete cooling. |
|
42
|
0
|
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.
Observed wet stacked pans on the drying rack. |