|
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 turkey, lettuce, tomatoes, and deli ham out of cold holding temperature in first prep cooler. PIC stated items were used during their busy lunch rush and may have gone out of temperature with repeated use. CDI-Items were placed into the walk in cooler to cool. -REPEAT VIOLATION- |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -C Observed secondary squeeze bottles of oil and other sauces with no labels or worn unreadable labels. CDI - PIC labeled during the inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
Yes |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Spoke with PIC regarding lint found on dishes. PIC stated that some dishes might get towel dried due to team members attempting to dry dishes faster
CDI- REHS educated PIC to only air dry dishes. |