|
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 cheeses on ice holding above 41F. CDI- Items placed on TPHC. EHS recommended cheese be added to TPHC template permanently like all other hot held items. EHS has determined based on equipment and behaviors that TPHC would be the safest way to hold the cheeses. Cheeses were also marked out on cold holding during the previous inspection. PIC has added cheese to TPHC. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no procedures for items held on TPHC, however process was being conducted correctly as EHS assessed. CDI- PIC obtained procedures |