|
22
|
3
|
Proper cold holding temperatures |
Yes |
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 . Observed several containers of cold fried chicken and cold rotisserie chicken at the grab n go unit temping above 41F. Unit ambient air temperature is 40F. Per employee, items were packed and placed at the grab n go this morning. CDI: items voluntarily discarded. REPEAT VIOLATION -3- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed a pizza and a couple slices that has not been discarded after the 4 hour mark. EHS discussed with PIC Ginny. CDI: pizza and slices were voluntarily discarded.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed all pizzas, some just newly baked and some were sitting past 4 hour mark, on TPHC were marked with the same time. Per PIC, pizza oven can only bake two pizzas at a time. CDI: pizzas past 4 hour mark voluntarily discarded and those that were just baked was marked with the correct time.
-1.5- |