|
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: Sweet potatoes holding below 135.0 F. Refer to temperature chart. CDI- sweet potatoes placed back in smoker and brought up to 165.0 F. 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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.: Slaw prepared today at 3:30 pm being held on Time (TPHC). Start or expiration times not on product. Procedures for holding slaw on TPHC not produced. Allowed to place expiration time for slaw of 7:30 pm. Return visit to see written procedures for foods held on TPHC. TPHC procedure template may be found at: http://meck.co/FoodSafety |
|
28
|
2
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Degreaser in bottle labeled as sanitizer. Bottle properly labeled as degreaser. |