|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed some sauced bbq wings and buffalo bone in wings on hot bar below temperature threshold. These items were under heat lamp with some bulbs in heating unit not working during the inspection. CDI- Bulbs were replaced during the inspection. Observed some breaded wins and potato wedges on hot holding display unit for costumer self service area below temperature threshold. Ensure that foods are placed behind heat curtain fill line to maintain temperatures needed. CDI- Foods voluntarily discarded during the inspection. |
|
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 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 . All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed foods such as sauced wings and breaded wings above temperature threshold. Ensure that items aren't stacked above fill line in display case to ensure items are maintained below temperature threshold. CDI- Items were moved to walk in cooler to cool below temperature threshold. |