|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
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 written vomit diarrheal plans available in facility. CDI by education. Email was sent containing vomit and diarrheal plan to PIC. - 0 - |
|
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 fries hot holding at 74F. Facility’s heat lamp has broken and they are waiting on a lamp to be delivered. CDI - Items were placed on TPHC. TPHC form filled out with PIC and emailed to be printed. Facility will utilize TPHC procedures until heat lamp has been delivered. - 1.5 - |