|
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 Observed TCS items at deli station such as chicken salad, egg salad, deli chicken, deli ham, ranch, cheddar cheese and provolone cheese out of cold holding temperature (see temperature chart). PIC provided a temperature log and stated items were removed from blast chiller and temped below 41F then placed at deli station until 2pm where they pull items and place back in to the walk in cooler to cool back down. CDI-PIC placed all items into the blast chiller for rapid cooling and informed to keep all items at a temperature of 41F or below while at deli station or place items on 4 hour Time for public health control (TPHC) procedures and then discard all TCS items after 4 hours have exceeded. -REPEAT VIOLATION-
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans of various sizes stacked wet while drying at clean dish rack. |