|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 several items held above 41F including but not limited to cut cheeses throughout the cheese case, ribs and sandwiches in the grab and go case above 41F. CDI: Cheeses were moved to the walk in cooler and rapidly cooled due to temps being taken 1 hour prior and being in compliance. All other products were voluntarily discarded. Cheeses were over stacked and blocking air flow throughout cooler. Back/bottom of case was 41F or lower. Front was warmer. Ribs and sandwiches were loaded more forward in the case. EHS andPIC discussed air flow in cases. REPEAT VIOLATION |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled bottles with oils at the deli station. |