|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event: No written procedures for such an event. CDI- gave written instructions to post on MFU. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Proteins not reheated to 165F before placed into holding for transport. CDI- all unloaded from cam bro and reheated at commissary to above 165F.
** inspection conducted at commissary, Carolina Commercial Kitchen. |
|
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: Commercially reheated beef patties placed on MFU for transport but were under no temperature control. Cambro was full. CDI- food rearranged to transport all in approved transport equipment. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Container of oil not labeled. |