|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
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 . - REPEAT - Observed pepper jack cheese, raw beef patties, raw tuna, pico de gallo, boiled eggs, and raw salmon holding above 41F (see temperature chart) stored in various refrigeration units. PIC added bags of ice to top drawer of low boy (right) to aid in holding temperatures. EHS observed temperatures reach 41F or below after addition of the ice bags. PIC stated pico de gallo was in unit overnight and voluntarily discarded pico de gallo. PIC stated pepper jack cheese had been placed on line at opening; EHS allowed PIC to move pepper jack cheese to walk in cooler to quickly cool. Do not stack cheese so high. PIC moved boiled eggs (cooked and cooled at opening) and raw tuna to walk in cooler to quickly cool as well. - VR - Unit holding raw tuna had ambient temp of 47F and needs repair. Verification required within 3 days to ensure unit has been repaired. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed raw tuna in reduced oxygen packaging thawed in walk in cooler without opening/removing tuna from package to thaw. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed multiple wet wiping cloths stored on bar instead of in sanitizer bucket. Sanitizer bucket read 0ppm quat. - CDI - PIC replaced sanitizer bucket with properly concentrated sanitizer and placed wet wiping cloths in sanitizer bucket. |