|
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 on site. CDI- Provided. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Bottom reach in coolers had some foods recorded above 41F. One unit is brand new. Strongly suspect that temp. Abuse is due to employee error and having the units so close to the oven, fryer and grill. Nevertheless the unit must maintain temp. PIC will try to turn thermostat down to as cold as it can go, keep less food in coolers for more air flow and monitor from there. This is 3rd cold holding violation in a row. VR to ensure compliance. REPEAT. Foods discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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
Cooling of ham in reach in coolers. CDI- Moved to WIC for cooling. |