|
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 for responding to vomit/diarrheal events. CDI - Written procedures were e-mailed to PIC. -REPEAT- -0 points- |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken being cooked in a wok. The employee stopped the cooking process while the chicken was still raw and approximately 100F throughout. The PIC stated that the chicken is prevented from reaching appropriate final cook temperatures, cooled on bottom shelf of reach in cooler, and the cooking process is finished in a wok prior to customer service. CDI - I explained to the PIC that this is a non-continuous cooking process and not allowed without approved procedures. I explained the risks involved with non-continuous cooking and asked the employee to complete the cooking process. The cooked chicken was 170F throughout. I reviewed the non-continuous cooking application with the PIC and will work with her on the process. -1.5 points- |