|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf
Observed no written EH policy for "big 6" illnesses. CDI: EHS provided copy of EH policy to PIC via email and staff signed. |
|
21
|
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 shredded chicken, black beans, and pintos being held below 135F in steam wells. PIC stated product reheated between 10am-11am. CDI: Education provided and food employee reheated products on stove. |
|
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 tilapia cooling on red plate covered/sealed with plastic wrap. PIC stated product prepared between 10am-10:30am. CDI: Education provided and product vented for rapid cooling. |