|
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 . Observed white rice hot holding below 135F in rice cooker at sushi department. PIC stated rice was holding for Asian hot bar to be set up at 4pm. EHS observed that rice cooker was unplugged. CDI- rice voluntarily discarded. |
|
22
|
0
|
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 . Observed marinara sauce and sliced tomatoes holding above 41F in pizza prep unit, see temperature chart. EHS found through discussion that tomatoes were just sliced and put directly into unit. EHS found that facility had run out of bagged pizza sauce, using jars of marinara from the retail shelves. EHS explained that marinara is a TCS food once opened, should be cooled to 41F or below before placing into cold holding prep unit. CDI- products brought to walk in cooler to rapidly cool. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 3x cut deli chubs (ham, deli chicken, turkey) marked 10/20, had exceeded 7 day date marking limit. CDI- products voluntarily discarded. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed tuna and salmon thawing in room temperature ambient air during inspection. EHS explained that these products must be thawed under cold running water (70F or below), in refrigeration or apart of the cooking process. CDI- products run under cold water to finish thawing. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food with wrist jewelry/wrist watches on. REPEAT. |