|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
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 . - REPEAT - Observed deli prep unit on left side of left wall to be holding all food items above 41F (see temperature chart). PIC stated unit was scheduled to be replaced next week but maintenance would be called to fix it so that it could be used while waiting for it to be replaced. EHS provided PIC with TPHC form for emergency use. - VR - Verification required within 3 days to ensure unit has been repaired.
Observed spinach temp above 41F that was being held in open cooler area under ovens. Due to cooler not having a lid and placement under ovens, EHS does not believe unit can maintain 41F or below. Do not store TCS foods in this area. PIC voluntarily discarded spinach.
NOTE: Fourth consecutive inspection with cold holding violations. If issue persists at next inspection, risk control plan will be implemented. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed edamame thawing under running water that temped 82F. Running water used for thawing should not exceed 70F. - CDI - EHS discussed proper thawing methods with PIC. PIC adjusted water temperature to below 70F. |