|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork chops in walk in at 47F and shredded lettuce at 45 in bottom prep reach in. PIC discarded pork chops and lettuce. |
|
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 on date marking please visit: http://meck.co/FoodSafety
Observed containers of food in walk in with expired date marking. PIC discarded expired food.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety
Observed no date marking on several containers (potato salad, tomatoes, & diced potatoes) of food in walk in. PIC dated the containers of food that was opened and placed in walk in during food prep today. Food was opened approximately 30mins to 1hour when REHS observed the violation. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pan stacked and stored on shelving. PIC removed wet pan from stack to allow air drying. All other pans were dry. |