|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat loaf and vegetable soup in hot box holding at temperatures between 94F and 124F. Items were prepared prior to inspection and placed in hot box before being placed on steam table for service. CDI - Items were placed on TPHC and will be discarded by the end of lunch service. PIC has also been advised to immediately place cooked items into hot holding prior to service. -REPEAT- -3 points-
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two bottles of hand sanitizer on shelving above food prep table where active food preparation was occurring. CDI - Hand sanitizer was moved to designated storage area. -1 point- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored on floor of walk in freezer. -0 points- |