|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 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 red lentils, cooked cabbage, cheese, and tomato soup cold holding above 41F at 3 door reach in. Observed date mark of 10/10 on foods. Observed ambient temperature of 37F at reach in. PIC states foods are cooled in flat pan, put in freezer, then moved to reach in cooler for storage after cooling. CDI, items discarded by PIC. EHS advised PIC to ensure temperature of foods are being monitored for time and temperature during the cooling process and to monitor ambient temperature of equipment. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. Maintain exits and entrances closed to avoid pests from entering establishment. |