|
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 employee signed verification of SDS binder, but not EHP.
CDI- EHS provided county written plan for employees to sign. Staff responds correctly to questions and has educational poster. (-0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
10 DAY VR.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed substantial black residue inside chute of ice machine. EHS will make a return visit within 10 days to verify cleanliness. (-1.5) |
|
22
|
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 multiple types of breakfast sandwiches in far right lowboy between 42F-47F. PIC states they were 41F this morning but the door has been opened for breakfast rush at great frequency. Also observed open milk jug at 49F. Unopened jugs verified at 38F.
CDI- Items rapidly cooled (sandwiches and milk) in RIF to below 41F. After reaching 41F, EHS advises the PIC to mark items for TPHC or maintain them in equipment that will keep them at 41F and below. (-1.5)
EHS discussed TPHC with managers present. EHS advises use of time for opened gallons of milk and sandwiches in lowboys which cannot maintain at 41F or below with frequent opening, despite ambient air temp below 38F in unit.
TPHC procedures:
https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed sink and surface over 1200ppm inside sani-bucket.
CDI- PIC dillutes. (-0) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed dust accumulation inside rack of far right lowboy. Increase cleaning frequency. (-0) |