|
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. - REPEAT - Observed steak holding at 117F in hot hold cabinet beneath tortilla station. - CDI - PIC placed steak on time. - NOTE: If hot holding violations persist, risk control plan may be implemented at next routine inspection. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. - REPEAT - Observed pans of washed/cut lettuce, holding at 49F, placed directly into cold holding line units while still cooling. - CDI - PIC placed lettuce on ice bath to quickly cool. Do not place TCS foods which are still cooling into cold holding units which are not designed to quickly cool foods. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed tea, commercially packaged Queso, and commercially packaged black beans stored on the floor in the walk-in cooler. - CDI - PIC placed items on shelving. |