|
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 Observed lettuce being held in a melted ice bath. Temperature of lettuce was above 41F. CDI-more ice was added and lettuce was moved to the WIC to quickly cool down. REPEAT |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed hamburgers, pasta salad, and eel in the reach in cooler not properly date marked. PIC stated that foods were used yesterday for dinner. CDI-hamburgers were discarded. Pasta salad and eel were properly dated. EHS spoke with PIC about properly date marking foods for 7 days once they are prepped or made. REPEAT |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no hot water thermometer on site during inspection. REPEAT. VR to be done by 03-21-2022. |