AL-NOOR BANQUET AND CATERER

2-2E: .03(6)Facility does not have bleach for vomit/diarrhea clean up per procedures. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

11D: .05(3)(g)Thermometer at facility only able to measure hot foods as gauge starts at 120F. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

17A: .06(5)(h)Women's restroom does not have a covered trash can. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)

12A: .04(4)(q)Food stored directly on floor in walk in cooler. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food moved off of floor.

15A: .05(1)(i)Cardboard lining shelves. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Cardboard removed.