|
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 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 salsa and green verde sauce sitting at room temp (67F). EHS explained these are TCS items and need to be kept on time. CDI-PIC added them to the TPHC procedures. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer bottle sitting next to pretzels. The bottle was labeled sanitizer and the PIC was explaining they use it for water-EHS tested it and it was sanitizer. They said they will keep it on the bottom shelf from now on and they use it for sanitizer. CDI-PIC moved to bottom shelf. |