|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed employee reheat pomodoro sauce to 140F. CDI: Employee continued reheating product to over 165F. |
|
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 Observed red pepper chimichurri and feta in prep top above 41F. CDI: Products rapidly cooled. Products were double panned in the prep top. Ensure products are down in the prep top so cold air can circulate around product.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility in need of replacing. CDI: PIC approved gasket replacement estimate for gaskets earlier this week and showed EHS. REPEAT VIOLATION No points escalated as PIC has already worked to correct the issue. |