|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Queso in hot holding cabinet measured 89-105F at 10:10AM. Manager stated that staff began reheating the queso at 8AM. TCS foods must be reheated to at least 165F within 2 hours, prior to hot holding. CDI - Queso voluntarily discarded. |
|
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 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 . Lettuce in sandwich cooler top measured 46F. Manager stated that the lettuce was washed and cut at 9AM. Chicken in other sandwich cooler measured 47F. Manager stated that chicken was cooked at 8AM. TCS foods must be cooled in equipment that is designed to rapidly cool food, such as the walk-in cooler or walk-in freezer. CDI - Chicken and lettuce both moved to walk-in cooler to continue cooling. REPEAT |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. 1 cut avocado on the line had sticker on husk. Ensure fruits and vegetables are washed thoroughly before use. Remove sticker during wash process. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gasket present on 1 sandwich cooler door. Replace torn gasket. 0 pts. |