|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf
Observed no EH policy with staff signatures at time of inspection. PIC stated EH policy completed and signed by staff during CBT/onboarding but PIC unable to access info. CDI: EHS provided copy of EH policy via email, PIC printed during inspection, and staff signed. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed various salads cooling at a rate too slow to meet cooling parameters in reach-in portion of salad make table. Product prepared between 8am-10am. CDI: Education provided and food employee moved product to walk-in cooler for rapid cooling. |
|
33
|
0.50
|
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 various salads cooling in covered plastic containers stacked 3-4 deep in reach-in portion of salad make table. CDI: Education provided and food employee moved product to walk-in cooler for rapid cooling. |