|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety EHS educated PIC on diarrheal and vomiting events and provided posters and template for procedures. |
|
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 Observed sausage in the warmer that was below 135F. CDI-sausage was reheated to 165 and put back into the warmer. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed an in use wiping cloth in the bar area that was not being held in sanitizer. CDI-wiping cloth was discarded and sanitizer was provided for new cloth |