|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P). Observed food employee wash hands and recontaminate on handles. CDI - Employee re-washed hands and shut off handles with paper towels. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed gravy, dorian sauce & sweet potatoes hot holding < 135 F. Refer to temperature log. Food employee stated that these products were put into hot holding 20 minutes before today’s inspection. CDI - Food employee re-heated products to > 165 F. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket reading 0-10 ppm chlorine. CDI - PIC re-made sanitizer solution and now reading 100 ppm Cl. |