|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 front chef bar with roasted potatoes and oatmeal; fryer area with turkey sandwich and egg and cheese sandwich below 135F; bottom hot cabinet holding cabbage and brown gravy out of temperature; and pizza bar with Stromboli, broccoli and chicken pizza below 135F. CDI items discarded. cabbage and gravy reheated and pizza items placed on TPHC. |
|
22
|
1.50
|
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 items in ice bath at chef area, prepackaged items at salad bar holding above 41F. CDI items in ice bath discarded and items in salad bar just pulled an hour prior and placed in walk in for cooling. Facility must ensure ice is at the same level as product to maintain temperature. Suggest facility use ice at salad bar or use TPHC. |
|
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 bottom of reach in hot cabinet and whole stand up hot box holding TCS items below 135F. Interior of unit did not feel warm while checking food temps. Facility placed sign on unit to not use until unit repaired. |