|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility with no written vomit and/or diarrheal procedures. EHS has emailed PIC a copy of documents pertaining to this. -0- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried pork chops at 92F and fried catfish at 99F in the hot box. CDI: items were reheated to 210F and 190F. -1.5- |
|
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 gaskets at the prep cooler for raw chicken. Recommend to replace. -0- |