|
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. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods such as pork tamales, black beans, cooked ground beef, salsa, chicken, carnitas, diced tomatoes and lettuce > 41 F in cold holding equipment. Refer to temperature chart. PIC stated that the generator had been temporarily shut off for > 20 minutes while setting up for today’s event. CDI - Pork tamales, black beans, ground beef, chicken and carnitas re-heated to 165 F and kept in hot holding while salsa, diced tomatoes and lettuce were voluntarily discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bottle of degreaser at 3-compartment sink. CDI - PIC labeled bottle of degreaser. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x canned beans and canned soft drinks stored on floor inside truck. CDI - Items picked up and placed 6 inches above the floor. |