|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Establishment does not have written procedures for the clean up of vomiting and diarrheal events. CDI, EHS has educated and provided a template to be implemented. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. P Observed paper towels not dispensing from both paper towel dispenser in the deli. CDI, The paper towel dispenser had been turned off and the batteries changed in the other one. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Observed 7 containers of rotisserie chickens and 4 containers of wings sitting out on a rolling rack temping between 43F-47F. CDI, PIC vol. discarded the food. |