|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf
Observed no employee health policy with “big 6” illnesses. CDI: EHS provided copies of EH policy via email for staff to sign. |
|
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
Observed no vomit & diarrhea cleanup procedures. CDI: EHS provided copy of vomit & diarrhea cleanup procedures via email. |
|
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 mac n cheese being held below 135F in warmer. PIC stated product prepared 06/25/25 and reheated between 11:30am-12:30pm. CDI: PIC reheated product in oven (174F). |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed kale being held above 41F in ice bath. PIC stated product pulled from WIC @12:30pm. CDI: PIC placed product in ice bath for rapid cooling (40F). EHS recommended ice on product and entire container being stored in ice also to allow for better cold holding. REPEAT VIOLATION.
**Continued non-compliance can result in Risk Control Plan and permit action at next inspection** |