|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
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 TCS foods in the front of the WIC, (there are three sections,) all above 41F. Hashbrowns, roast beef, meatloaf, chicken, (46-48). Observed stand up cooler holding salsa, sour cream, coleslaw, holding food at 50F. PIC voluntarily discarded food. CDI-PIC turned down WIC to help the front hold temp. EHS also noticed 7 times the WIC door was left open which could be causing the temp issue inside. VR REQUIRED 10/16/2022 |
|
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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed hashbrowns made this morning (around 9am said PIC) that were 83F. It was in a cardboard container and PIC said they use warm water, leave it until the next day in the container, and then drain and then place in plastic covered containers. CDI-EHS explained per the recipe and health code they should be adding warm water, wait 20mins, then drain, then place in metal pans to cool. CDI_PIC followed proper procedure and hashbrowns cooled 7F in 20mins. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Paint is starting to peel in the kitchen area. |