|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P: Employees not aware of Employee Health Policy. CDI- education and sent facility training materials. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event: No written procedures for addressing vomiting or diarrheal event. CDI- gave educational poster for posting. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Some containers in reach-in portion of prep cooler not covered. CDI- covered. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P: Cubed chicken would not reach 70F within 2 hours of cooling. found covered containers of chicken 83F after right at 2 hours according to PIC. CDI- allowed to change cooling method. chicken dropped to below 70f within 30 min. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Many TCS foods in prep tops and WIC holding above 41F. Refer to temperature chart. Technician called to check WIC. By end of inspection ambient of WIC had dropped to 36F. Discussed using time holding as an option for TCS foods in salad make tops at assembly line. Verification within 3 days that cold holding has been addressed. Chicken on ice bath voluntarily discarded. Other foods moved to freezer and WIC for cooling. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: containers in tops and in reach- ins not dated. Verification of date marking implementation within 10 days. |
|
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: Cubed chicken cooling in dense volume and tightly covered was 83F after almost two hours of cooling. CDI- chicken spread out on sheet pans and uncovered. Dropped to below 70F in 30 minutes. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Facility does not have a thin probe thermometer. Verification within 3 days.
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf: Facility thermometer erratic in showing temperatures. In ice bath, thermometer jumped from 21F to 37F. Obtain properly functioning thin probed thermometer within 3 days. |