| 02,03 Employee Health |
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| 02,03 2 Employee Health Policy and Reporting |
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| 02,03 0080-04-09-.02(2)(a) Food employees are required to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food... |
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Observation: PIC was unable to demonstrate knowledge of symptoms and illnesses that require exclusion from food prep |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed multiple sliced deli meats, cut produce, and sliced cheeses
that were held above 41 degrees F when temperature was taken with inspector's probe thermometer |
PIC voluntarily discarded all items, except salami sliced less than an hour prior to inspection. PIC
voluntarily moved salami to a walk in cooler to bring temperature below 41 degrees F. |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed no date mark on over five sliced deli meats that were cut the previous day, per the PIC |
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