|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no diarrhea or vomit procedure plan. EHS emailed facility guidance from NC 2017 Food Code regarding this requirement. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed meat balls and cooked quinoa cooling tightly covered in with plastic on sheet racks in walk in cooler. CDI, EHS educated PIC on proper cooling methods and plastic was vented on TCS food items to allow air flow circulation to promote rapid cooling. |