|
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 facility has a clean up kit with instructions on how to use it to clean up spills, but are missing some parts for a written procedure. CDI: EHS discussed with PIC and emailed a copy of cleanup procedures. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinating sauces stored on a cart in the cold room at 51F. Per manufacturing instructions, sauces are to be refrigerated after opening. Employee stated the sauces were just opened this morning about an hour ago. CDI: sauces were stored in the walk in cooler REPEAT VIOLATION -1.5- |