|
22
|
0
|
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 bleu cheese stuffed olives and roasted tomatoes and front row of olive bar holding above 41F.
CDI - Items were placed in cooler to rapidly cool and will be placed on back row of bar when returned. |
|
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 rotisserie chickens on TPHC. Per PIC, chicken is pulled from display after 2-3 hours and cooled to be used for other uses. Per TPHC policy all items have to be discarded at end of four hour period and cannot be cooled once removed from temperature control. CDI - PIC discarded chicken that had already been pulled and will not reuse items once removed from temperature control. - 1.5 - |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed torn gasket on WIC. Per PIC, technician has been out to measure gasket. Store is waiting on technician to return. PIC will call and verify return repair. |