|
21
|
0
|
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. All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed items on the line such as brown rice(127F) and white rice(125F) below temperature threshold. Rice cooker was observed unplugged. All items were discarded voluntarily by PIC. |
|
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 tcs cold held foods for safety above temperature threshold in some areas on the make line due to not actively cooling before placing inside an open air environment. Ensure that prep time is taken in to account and food is fully cooled after the process before placing on line. CDI- Foods above temperature threshold such as chopped cabbage(45F), pico de gallo (48F), and sliced tomatoes(45F) were moved to blast chiller and walk in freezer to actively cool by PIC. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed items inside of walk in cooler cooling such as meat balls with lids tightly attached. Ensure that items in the cooling process are vented to allow heat to disperse. Observed items recently prepared attempt to cool inside of the prep unit. Ensure that open air environments such as prep units are not used for foods to cool rapidly. Meat balls were moved to blast chiller. Cabbage and tomatoes was moved to walk in freezer to cool . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes wet stacked in pan storage area. Pyramid stack dishes that are wet to effectively air dry in the future. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed some pans melted in some areas or damaged that no longer cleanability rules due to damage. Discard of the food contact surfaces items in the near future. |