|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in the steam table at 107F. Temp was of the water was about 109F. CDI - PIC voluntarily discarded the rice. -REPEAT-
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses in the prep top cooler above 41F. All other TCS foods in the unit was below 41F. Discussion with the PIC, top was open during lunch time. Observed cut lettuce in the prep top cooper with dressing just prepped today above 41F. CDI - PIC removed cheeses and lettuce, placed in the walk in cooler to rapidly cool down to 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
|
1.50
|
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 cooked ribs with a date on 6/26-7/2. Discussion with the PIC, these ribs were prepped yesterday. Improvement seen with date marking overall. CDI - Allowed PIC to properly date mark these items since they were prepped in the last 24 hours.
-REPEAT- |
|
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 |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing bracelets. Remove while prepping food. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on gaskets and equipment under prep tables. |