|
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 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 all HH items in the hotwel below 135F. FE explained they did not turn on the hotwell until recently and the items came out of the hotbox. The process goes: reheat on the oven, then in the hotbox, then to the steamwell., it was done around 11amCDI-PIC reheated items to 165F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 hummus in the WIC at 70F. PIC said they made t this morning around 10:30am. It was in thick portions, covered twice. CDI-FE spread it out in thinner portions and moved it to the WIF. EHS suggested putting the cans in the WIC the night before prep to help keep them in temp |
|
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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .Observed hummus in the WIC at 70F. PIC said they made t this morning around 10:30am. It was in thick portions, covered twice. CDI-FE spread it out in thinner portions and moved it to the WIF. EHS suggested putting the cans in the WIC the night before prep to help keep them in temp. REPEAT. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed sanitizer not pulling the correct strength at the 3-comp. They currently do not use this for sanitizing dishes, PIC will handmake it for sanitizer buckets. Prep unit 1 door is loose (unit across from the grill) Cold drawers under the grill are hard to shut/open. Rusted shelves in the WIC. Light in the dish area is flickering. |