|
22
|
1.50
|
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 shrimp inside of prep unit not maintaining 41F temperature threshold. Shrimp had a temperature of 52F. Shrimp was within 4 hr time frame and sent back to unit to complete cooling. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed plastic containers left wet stacked during the inspection. CDI - Plastic containers separated to allow proper air drying. Food establishment shall implement pyramid stacking method in the future to allow air flow and effective air drying dishes. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Prep unit currently is not holding temperature. Work order has already been placed. Observed during the inspection. |