|
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 queso bein reheated on stove top. Employee stated it was finished reheating. EHS observed a final reheat temperature of 147F. Item was not a commercial reheat. CDI: Employee continued to reheat queso until it reached 165F or higher. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed food items in prep top cooler and RI without date marks. PIC stated that they pull from bulk batches in WIC that have correct date marks CDI: items were date marked and EHS provided education on dating the food with the same bulk batch date when put in another location. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed cans of RAID insecticide that is only for household use stored with other chemicals. CDI: PIC discarded insecticide. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving for chemicals with severe rusting. Repair or replace. REPEAT. Points not escalated due to difference in specific equipment violation from last inspection. |