|
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 Observed Buffalo chicken tenders at 48F, prepped this morning. CDI - PIC removed and placed back into the walk in cooler. Discussion on proper cooling after tender have been sauced, to placed back into the walk in cooler to cool back down. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed Brie’s (cut in house) expired, 2/13. CDI - Brie’s were pulled and voluntarily discarded during the inspection. -REPEAT- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottles stored on top of prep tables throughout the kitchen. CDI - PIC relocated the spray bottles. |
|
49
|
1
|
Non-food contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed deli meat case and cheese case accumulating food debris along the tracks. Clean and maintain. -REPEAT- |