|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, EHS educated PIC. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw and raw chicken cold holding above 41F. PIC states chicken arrived 1.5 hours before start of the inspection and slaw was prepared around 11AM. PIC states chicken was taken out of case and placed in bus tubs for storage at walk in cooler and slaw was taken out during cooling to fill to go containers. Observed ambient temperature of 43F at walk in. CDI, ambient temperature was lowered 1 degree. Observed ambient temperature at 37.0 Items uncovered to facilitate cooling. |