PHILLY CONNECTION

Observed the following TCS foods cold holding above 41f in prep top cooler 2 in the main kitchen: blue cheese(54f) blue cheese 2(44f) Ranch(45f) Ranch 2(44f) Pepper jack cheese(44f) Hot ham(43f) American cheese(60f). EHS Recommends maintenance for cold holding unit. CA: All TCS foods shall be cold holding at 41f or below COS: TCS foods listed discarded and replaced with TCs food at 41f or below. TCS foods placed in ice bath by PIC

PIC failed to demonstrate his awareness of the 5 symptoms and 6 illnesses that employees must report to management.

CA: PIC must be able to describe the symptoms and illnesses employees must report that are transmissible through food.

COS: EHS DISCUSSED THIS RESPONSIBILITY WITH PIC

PIC could not provide written procedures for employees to follow when responding to vomiting/diarrheal events.

CA: PIC shall be able to provide written procedures for employees to follow when responding to vomiting/diarrheal events. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter

COS: EHS provided written procedures to PIC

EHS observed improper date marking for Capicola in prep top cooler in front food service and cooler in main kitchen. (May 28th- June 26th)

CA: All TCS foods shall be properly date marked to ensure a 7-day shelf life.

COS: Capicola Discarded.