|
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 Observed no written procedures a shown for these types of events. CDI - Provided New NC Food Code changes and guidance via email. For more information please visit: http://meck.co/FoodSafety |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed shredded bbq pork at between 118-122F in the HH cabinet. PIC stated that they started to reheat at 130PM. Discussion on actively stirred the product often to ensure heat distributes evenly through the product and to utilize they calibrated thermometer to ensure 135F is being reached. CDI - PIC rapidly reheated product to 135F. |