|
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 at time of inspection. CDI - EHS provided PIC a copy of vomit or diarrhea clean-up procedures. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed marinara in WIC cold holding at 48F. PIC indicated door to WIC was left open from a beer delivery earlier that morning. PIC arrived at 12:30pm to find cooler was still open. Repeat
CDI - WIC door was closed and Marinara was re-checked and temperature was at 40F. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed prep unit cold holding 2 squeeze bottles of marinara past the 7 day TCS parameter. Observed WIC with multiple pre-portioned cups of marinara and a couple squeeze bottles also past the 7 day parameter. All out of date items were date marked for 5/29.
CDI - PIC voluntarily disposed of all TCS items out of the 7 day parameter. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed oil and water near the grill bearing no labels to identify contents. CDI - PIC placed labels to identify contents. |