|
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 Observed no procedure for vomiting or diarrheal events. EHS provided documents |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in an ice bath and ranch in the flip unit that were above 41F. Both items were put out before EHS arrival. Both items were stacked to high in containers. CDI-Cheese was portioned and taken to the WIC to cool and the ranch was taken into the WIC to cool. EHS advised PIC that if ice baths are used to be sure that the ice reaches to where the food is in the container. EHS also talked to PIC about using TPHC for the cheese. |