|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 a couple of products holding below 135F in hot holding cabinets in kitchen prep area, see temperature chart. Through discussion with PIC and employees, products were just prepped and had been out on countertop during prep process, resulting in temperature drop after heating. EHS explained that holding cabinets are not intended for reheating, should hold products at temperature if products are 135F or above when placed into holding. CDI- products reheated, placed into holding cabinets until products are put into hot bar for lunch. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee working with food with wrist jewelry on. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of clean metal dishes stacked together wet at shelving. EHS discussed staggering dishes in this area, ensure air drying before stacking together. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed 1x blast chiller (on deli side) that is not in use, PIC stated blast chiller has had issues cooling foods and facility is repairing. EHS observed refrigeration techs on site working on equipment during inspection. Facility is utilizing other blast chiller and walk in coolers for cooling while this piece of equipment is down. |