|
22
|
1.50
|
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. - REPEAT - Observed various sliced cheeses, vegetable soup, and deli ham holding above 41F in 2 door reach in cooler (see temperature chart). Ambient temperature of unit read 46F during beginning portion of inspection. - CDI - TCS items were moved to walk in cooler to quickly cool. PIC stated unit was reading 34F earlier in the day. EHS observed unit ambient temperature reach 38F by end of inspection. EHS recommends keeping TCS items in WIC during peak hours when unit is frequently opened and struggles to maintain proper temperatures. - NOTE: EHS elected to not increase point deduction due to different unit not cold holding properly. Full points will be taken at next inspection. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Observed tilapia and flounder stored in direct contact with ice and water. Per PIC, both fish products are received frozen. A barrier is required between the fish and water/ice. |