|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility without written procedures to follow when responding to vomiting and diarrheal events in the facility. CDI-ES provided and educated PIC with Vomit and Diarrhea Clean-up Plan and When Vomit or Diarrhea Clean-up is Needed educational documents. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cantaloupe stored in grab-in-go cold holding unit at temperatures above 41F. These products were date marked for today and packaged and placed in unit at 11:56 am on 10/01. CDI-PIC removed items and quickly cooled them to 41F in WIC. Observed cut cantaloupe in mechanical ice caddy cold holding above 41F. CDI-PIC voluntarily discarded products since they have been out of temperature for over 4 hours. Ice caddy ambient was measured at 34F. ES suspects facilty is not cooling TCS products to below 41F prior to placing items in cold holding units. ES discussed prior cooling parameters and methods with PIC. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed cut cantaloupe cooling in produce cold room and walk-in cooler tightly covered. ES observed the product drop 0 degrees between the initial temperature and the second temperature taken 35 mins later. Ambient temperature taken after products were prepared. CDI-PIC instructed food employee to remove plastic wrap and place items in metal pan to quickly cool. ES recommended placing cooling items in the back of the walk-in cooler as well as using ice baths or freezer to quickly cool products. ES discussed proper cooling parameters and methods with PIC. |