|
21
|
3
|
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 .
Observed chorizo in hot box at 95F. Chorizo had recently been brought up from cold storage downstairs. CDI-Chorizo was quickly reheated to 175F on stove top before placing back in hot box. All other TCS foods in hot box were 135F and above.
Also observed hollandaise sauce in hot hold line at about 119F due to double stacking of metal pans. Discussed with PIC about removing second pan or placing hollandaise on TPHC. Paperwork was filled out and provided for PIC. CDI-Hollandaise was discarded. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer solution that was too low (about 50 ppm). Hold wet wiping cloths in sanitizer solution that is 200-400 ppm QAC. |
|
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. Observed a couple wet stacks of cambros and other food containers. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in cooler in kitchen. PIC has new gaskets in 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 couple cracked food containers. Items were discarded and PIC stated new food containers are ordered frequently. CDI |