|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Ensure that procedures and kit are in place to carry out cleanup of vomiting or diarrhea act. A handout was given during the inspection. Work towards purchasing a kit. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp and tenders under hot holding lamp not meet t3emperature threshold of 135F or above. Shrimp and tenders were discarded during the inspection(CDI) |