|
22
|
3
|
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 cheese, salsa, steak, carne asada, and others items in walk-in cooler above 41F. WIC ambient air was measured at 46F by EHS thermometer placed in unit and thermometer on outside of unit. Temperature check was not conducted in morning per PIC. CDI - all TCS items in WIC were discarded/denatured at time of inspection. - 3 - |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed metal pans left wet stacked. Recommend pyramid stacking pans to allow proper air flow for dishes to air dry. - 1 - REPEAT |