|
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 coleslaw, shredded cheese, sriracha aioli, Caesar dressing, blue cheese crumbles, and cut tomatoes out of cold holding temperature in prep cooler 1 nearest kitchen entrance (see temperature chart). All TCS items were placed into prep cooler from walk in cooler at 9am and were observed below 41F before placing into prep cooler. CDI-All items were removed from prep cooler and placed in walk in freezer to rapidly cool. -REPEAT VIOLATION- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed measuring cup stored laying in flour in flour container. CDI-measuring cup was removed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers stacked wet at clean dish area. CDI-PIC unstacked wet containers to allow for proper air drying. -REPEAT VIOLATION- |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
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.Observed stagnant water and food debris in pan stored inside halo heat hot box. CDI-PIC removed pan with water and placed at dish machine. |