CHICKEN SALAD CHICK health score and inspection history

JCDH 2.2 Provide food safety training for all foodhandlers, within 21 days of hire, as required; keep documentation of current training for all employees readily available for inspection at all hours of operation./ Foodhandlers on duty for whom no documentation of current food safety training is available: provide documentation of current JCDH classroom or online (statefoodsafety.com) foodhandler training for all employees (this FSE is NOT QUALIFIED to utilize the on-site food safety training method).

(A)(2) Maintain TCS food at 41 F or below./ Air temperature of the retail merchandising cooler at the service counter reading minimum 51F; packaged variety chicken salads loaded into the cooler prior to opening and measuring 51F-53F were relocated to the WI cooler to rechill. Cease storing TCS food in this cooler until holding food at proper temperature (active condensation drippage from the ceiling of the cooler was noted, and a catch pan was in place to collect it).

Provide exhaust ventilation hood systems designed to prevent condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ No detectable draw from the exhaust ventilation hood system over the steamer oven while the exhaust fan is turned on; heavy condenstion build-up on the ceiling and side of the hood canopy with drippage onto the equipment.

Provide backflow prevention device at all faucets where a hose is used./ A hose is connected to the faucet on the side of the mop service basin without backflow prevention device installed: provide a hose bibb vacuum breaker.

Provide exhaust ventilation hood systems designed to prevent condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ No detectable draw from the exhaust ventilation hood system over the steamer oven while the exhaust fan is turned on; heavy condensation build-up on the ceiling and sides of the hood canopy with drippage onto the equipment observed.

JCDH 2.2 Provide food safety training for all foodhandlers, within 21 days of hire, as required; keep documentation of current training for all employees readily available for inspection at all hours of operation./ Employees do not have current food safety training. The establishment was attempting to initiate an on-site food safety training program, but it is not qualified to use that method (it has no current CFSMs on staff and no CFSM coverage during all operational hours as required to use that method). Provide JCDH classroom or online food safety training for all food employees.