|
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. - REPEAT - Observed two containers of white rice holding below 135F. - CDI - PIC voluntarily discarded one container and moved other container to stove to rapidly reheat. EHS observed rice reach above 165F. |
|
22
|
0
|
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 super greens holding above 41F on serving line (see temperature chart). PIC stated super greens are held in an ice bath that is changed every 4 hours. EHS recommends placing super greens on time and not the ice bath. - CDI - EHS provided PIC with TPHC form. PIC completed form while EHS present. |
|
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 stored in quat sanitizer solution at a concentration of 50ppm. - CDI - PIC replaced sanitizer solution with properly concentrated quat (200ppm). Do not use hot water for quat sanitizer buckets. |