|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT
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 .
Observed grilled chicken in hot box below 135F as well as one pan of grilled chicken in steam well below 135F. CDI-Food was quickly reheated in steamer to 183-200F. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a a couple food pans wet stacked on clean dish shelf.
**Improvement since last inspection - point deduction value not increased. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair. Observed rusted storage shelving throughout.
Back prep unit under steam well is not in use due to disrepair. It is currently being used for dry storage.
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed a few plastic food pans with cracks and breaks. CDI-PIC discarded items. |