I / Employee Health
Facility does not have employee health policy in place.
All employees should be aware of the foodborne illnesses and symptoms. Each employee needs to be aware that if they have the symptoms they by law have to tell management. This needs to have verifiable proof associated.
VI / Time/Temperature Controlled Safety Food
Food prep cooler temperature was sitting a few degrees higher than it should be because of the need to access the items a lot. Many different items were not properly labeled with what the item is and some were not date marked or not done so correctly.
Check prep cooler temperatures frequently. Keep an eye on the temperature and always keep the lid closed when not using it.Any item taken out of the original container, opened, prepped, cooked etc needs a date mark of when that happened. Any item that is not easily identifiable needs a label of what it is. This mostly includes sauces, spices, and various meats.