|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, tomatoes, roast beef, capicola, ham, provolone and turkey holding above 41F in the prep top units. CDI- Items portioned and placed in the walk in cooler to cool. Meats cooled to 39F, lettuce cooled to 41F, tomatoes cooling at an iffecient rate. This is the fifth consecutive time that the facility has been out on this violation. RCP was not completed from last inspection. No progress has been made in maintaining foods at 41F or below. An ITS will be issued.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bottle at 0ppm. Observed sanitizer bottle concentration too strong. CDI- Both sanitizer bottles were corrected to the proper concentration. |
|
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 ham, roast beef, turkey, capicola, provolone, lettuce and tomatoes over stacked in the prep tops. CDI- Items portioned and cooled in the walk in cooler.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil bottles and seasoning in need of label. |