|
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 For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, EHS educated PIC. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp, cooked squid, and half and half cold holding above 41F. PIC states squid and shrimp were recently cooked then placed in prep unit. PIC states half and half is for smoothies and was left out. CDI, items placed in walk in to cool. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed containers of Sot Xao with 11/28 date mark. PIC states items were cooked and prepared yesterday and employee wrote wrong date. CDI, date mark corrected. |