|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives at salad station soiled with onion debris. Observed several containers stored in the clean dish storage area soiled with old food debris. CDI- Items taken back to be washed |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed ranch and sausage in the prep top at the pizza station beyond the cooling parameters. Items were still in the cooling process. CDI- Items discarded |
|
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 Observed asparagus and mushrooms at the grill holding below 135F. CDI- CDI- Items placed on TPHC. Observed broccoli at the main kitchen station holding below 135F. CDI- Item placed on TPHC. |
|
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 cantaloupe, cheese and honeydew melon at the salad bar holding above 41F. CDI- Items placed in the walk in cooler to cool. Observed tofu at the main kitchen station cold well holding above 41F. CDI- Item portioned and placed in the walk in cooler. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cheese, honeydew and cantaloupe over stacked at the salad station. Observed tofu over stacked in the cold well. |