|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to email address on file. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 sushi attendants preparing sushi rolls in ambient temperatures and immediately place products onto grab & go sushi case. Observed several sushi products above 41 F at the same display case. Those products were also made prior to EHS arrival. Other sushi products made day prior were at < 41 F. CDI - All products made this morning were taken to walk-in freezer to quickly cool down to 41 F. EHS observed temperatures drop < 41 F after 15 minutes. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice building up on top shelving and floor inside walk-in freezer. Repair. |