|
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 Observed cut tomatoes, sliced cheeses, shredded lettuce and potato cakes in the prep top cooler above 41F. All TCS products below the unit are below 41F and the unit is at 40F. PIC stated that the top had been open during lunch time. Observed cut lettuce and cut tomatoes prepped today in the lower portion of the prep top cooler at a temp above 41F. CDI - PIC voluntarily discarded the lettuce/tomatoes/cheeses in the prep top cooler. Cut lettuce and tomatoes were placed on a sheet pan and into the cooler, temped is now around 41F., Ensure that TCS products in the prep top are maintained at 41F or below.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
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 Observed opened milk not date marked, Observed goat cheese opened today not date marked, Observed cooked ribs prepped yesterday in prep top reach on cooler not datemarked. Observed potato soup mislabeled 3/4-3/14 CDI - Allowed PIC to properly date mark these items since they were prepped in the last 24 hours. Soup was relabeled with the correct discard date of 3/10.
-REPEAT-
For more information on date marking please visit: http://meck.co/FoodSafety
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed she crab soup discard date mark for 11/29, exceeded 7 days. CDI - PIC voluntarily discarded. For more information on date marking please visit: http://meck.co/FoodSafety |
|
33
|
1
|
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 cut romaine lettuce prepped today and placed into a covered deep plastic food container in the walk in cooler . CDI - PIC uncovered and placed in a shallower container. -REPEAT-
For more information on proper cooling procedures please visit: http://meck.co/FoodSafety |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
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 max/min thermometer or thermolabels to accurate test the heat sanitizing dishmachine. Verification visit required in 10 days to ensure compliance. |