|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 multiple bento boxes, sushi rolls and container of kani sticks registering > 41 F at customer grab & go station and downstairs reach-in units, respectively. Refer to temperature chart for details. Foods from grab & go station had just been put out for services during inspection while several items in downstairs reach-in unit were determined to have been inside units since yesterday. CDI - Foods at grab & go placed onto TPHC, remaining foods voluntarily discarded. EHS advised PIC to place foods at grab & go on TPHC to avoid cold holding issues. PIC has agreed to TPHC, however, it will need to be discussed with HMS upper management prior to implementing the procedure. -3- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held out of sanitizer on sushi utility cart. CDI. - Wiping cloths removed. -0.5- |