|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sliced tomatoes holding at 50F and cooked onions holding at 46F in flip top cooler. Both items were prepared prior to inspection. CDI - Sliced tomatoes and cooked onions were moved to walk in cooler to rapidly cool to 41F or less. -1.5 points- |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed raw shell eggs, cheese, and sausage being held on TPHC. Items were marked with begin and discard times. Establishment does not have written TPHC procedures. CDI - A procedural template was reviewed with and e-mailed to PIC. -0 points- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored in dish pit area. Employee identified contents to be degreaser. CDI - Spray bottle was labeled with name of contents. -0 points- |