|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
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 previous inspection and attached to this inspection. Food establishment is working towards purchasing a kit still at the moment. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Cooling shall be accomplished in accordance to time and temperature by using one of the following methods: ice baths, rapid cooling equipment, separating foods in to smaller portions. Observed cole slaw previously prepared placed directly inside of cold holding prep unit. Ensure that after cole slaw is portioned. Food is cooled before placing inside of the prep unit, due to prep unit being in constant use. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket channels under prep station. Gasket channels are on backorder and will get replaced as soon as possible. |