|
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 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 teriyaki wings in hot display case below 135F. CDI-Wings were quickly reheated to 185F before placing back inside unit. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety
Observed container of egg rolls above 41F in cold hold grab-and-go case likely due to containers being stacked too high for unit. Be sure that items aren’t over stacked to allow proper air flow so that TCS foods remain 41F and below in grab-and-go. CDI-Items were rearranged to only be two containers high. Food quickly cooled to 41F. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT 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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
Observed chicken salad cooling in walk-in unit from room temp with lid fastened. Observed deli sandwich tightly wrapped and still above 41F in grab-and-go sandwich/salad case. CDI-Chicken salad was uncovered and sandwiches - just prepped before inspection - were placed into prep room cooler. Cooling rate was achieved for chicken salad and deli sandwich quickly cooled to 41F. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Minor cleaning needed along sliding display case door tracks. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Minor buildup observed on wall behind 3 compartment sink near sushi prep. |