|
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 When questioning PIC about the facility’s employee health policy on the five reportable foodborne illnesses and symptoms she was able to explain 3 of 5 symptoms and was unsure of the 5 reportable illnesses. CDI-EHS coached PIC on the 5 reportable illnesses and symptoms and provided employee health poster. EHS emailed PIC employee health acknowledgement and recommended facility use for food employees. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers stacked with marker ink from previous use in contact with food contact surfaces of the plastic containers. CDI-PIC moved items to dish machine to be cleaned and sanitized to review marker ink. EHS explained that marker ink shall be removed prior to cleaning and sanitizing the plastic containers. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey, chicken, brisket, corn beef, and Greek meats cold holding in prep unit at temperatures above 41F. Items were observed portioned in paper cups and in deep portions. Per PIC, food items were placed in unit at 2:30. CDI - PIC moved all items to walk-in cooler and were quickly cooled to 41F or below within 10 mins. See temperature chart. REPEAT. If this violation continues, EHS may required facility to implement a risk control plan or permit action. EHS discussed verifying food products placed on line for service are 41F or below prior to being placed in prep unit. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees preparing customer food with ring(s) and bracelet(s) not meeting above mentioned requirement. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored in warmer equipment used for customer food items. CDI- PIC discarded food. |