|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Facility did not have written procedures for responding to vomiting and diarrheal events. Food establishments shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational material. First inspection; zero-points deducted. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) One container of macaroni was maintained below 135F within hot box. Temperature controlled for safety foods shall be maintained at 135F or above when held hot. CDI: PIC began reheating macaroni. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Pasta salad and cole slaw within reach-in cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food placed on ice to rapidly cool food. Reach-in cooler was turned off due to a faulty plug from event coordinator. Plug was replaced and reach-in cooler was turned back on. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.17 Wood, Use Limitation (C) Facility was using a wooden cutting board for food preparation. Wood and wood wicker may not be used as a food-contact surface. (Exceptions for hard maple as cutting board, storage of shelled and raw fruits/veggies). Replace cutting board with approved food-contact surface. |