|
22
|
3
|
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 a container of shrimp at 55F being stored on sushi prep counter. PIC stated shrimp had been there for approx. 3 hours and could not explain why. CDI: PIC voluntarily discarded shrimp. Observed a plastic container of sliced tomatoes at 44F being stored in a metal container in sandwich prep top cooler. CDI: PIC voluntarily discarded tomatoes and EHS educated PIC to remove sliced tomatoes from plastic container and placed directly in metal container on sandwich prep top cooler to increase effectiveness of cooler to keep tomatoes at 41F or below. Observed all packaged sliced deli meats being stored in grab and go cooler at 46F. Ambient air temp of grab and go unit was 45F. CDI: PIC moved all meats to WIC to rapidly cool to 41F or below. Meats had been holding in grab and go for approx. 3 hours. PIC submitted service request for cooler. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s in a container on sushi prep counter sliced open with the stickers still intact on skin. CDI: Sushi chef was educated by EHS on peeling off stickers from avocado’s and washing them before use. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grout between floor tiles almost completely worn away in several areas of kitchen. Replace grout. |