|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
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 salsa and diced tomatoes above 41F on prep table ice bath due to ice and water filled too low for container. Observed raw chicken and raw beef sitting on top of ice bath by grill, container not fully submerged. Food was above 41F. CDI-Ice bath was refilled and food temperature cooled to 41F and below. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
A couple bottles of water and oil not labeled on cook line. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
One wiping cloth stored on prep unit cutting board during inspection. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some buildup on floors and walls in room with grill. Minor cleaning needed on floors in dry storage area. |