|
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 foods in a reach in cooler that were above 41F. Foods (fruits, breakfast sandwiches) had been prepared today and were placed into the cooler and were used for breakfast. Observed breakfast sausage in the flip unit that was above 41F. CDI-foods were taken to the WIF to rapidly cool back down. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 For more information on date marking please visit: http://meck.co/FoodSafety.. Observed chick peas, mixed veggies, roasted red peppers, sauce, cheese, and coleslaw in the WIC that were past the 7 day date mark period. CDI-foods were discardedREPEAT
. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean pans. REPEAT |