|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef and chicken in the cooler drawers at 42F. Discussion with the PIC, they had been really busy and the drawer weren’t closed all the way. Allowed to cool back down to 41F and below. Ambient air at 43F. CDI - Allowed to cool down to 41F, unit reading 40F now.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel on prep top cooler. Sanitizer in the buckets were less than 200 ppm of quat. CDI - PIC remade the sanitizer. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food pans wet stacked on the drying rack. Allow to air dry prior to stacking. |