|
22
|
3
|
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 cut cabbage, chicken pieces and meatballs in hot bar RIC holding above 41F. Ambient air temperature of cooler read 50F. CDI - Items were taken from WIC and used for prep of hot bar and taken back to WIC to cool down.
Observed prepared salads at the island cooler and beef brisket at the grab and go case in front of the sandwich make top holding above 41F. Beef brisket was stacked double high and salads triple high. CDI - Items prepared prior to today were voluntarily discarded. EHS discussed keeping TCS items in plastic containers staked in a single layer to maintain cold holding temperatures in tiered and island refrigeration grab and go units. REPEAT -3 points |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.-C Observed small RIC for Asian hot bar with ambient air temperature of 50F. PIC placed work order to have unit repaired. All TCS foods will be held in the WIC until unit is repaired. -0 points |