|
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 fried chicken on bottom shelf of hot hold grab-and-go to be under 135F. CDI-PIC pulled chicken from display.
Observed TCS foods in one side of hot bar to be below 135F. Items are to be hot held 135F and above. Items are only kept at hot bar from 11am-2pm and usually cooled in walk-in. However, since items are below 135F, EHS advised PIC that these items should be held on TPHC for today and need to be discarded when taken from hot bar. PIC will have unit adjusted or temperature turned up in order to maintain hot holding temperatures. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed a few single use containers on floor in walk-in cooler that had fallen out of original plastic packaging. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed torn wrap station cover. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Minor cleaning needed along sliding display case tracks and around wrap station. |