|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 multiple TCS foods holding above 41F across top of all deli prep units directly across from fryer area (see temperature chart). Per PIC, air conditioner is broken and has been worked on multiple times over the last 2 weeks. Repairman scheduled to return in the morning to work on air conditioner again. Ambient air temperature reading 91F in kitchen during inspection. EHS recommended moving all items between 42-44F to bottom of prep units, walk in cooler, or freezer to quickly cool. All items 45F or above were voluntarily discarded by PIC. Until repair can be completed, facility placed on emergency TPHC for TCS foods in affected units. TPHC form completed while EHS present. - VR - Verification required within 3 days. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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. - REPEAT - Observed multiple containers of spices and squeeze bottles of water/oil not labeled. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed multiple water damaged ceiling tiles downstairs near dry storage area. Replace ceiling tiles. |