|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed bolognese and Alfredo sauce not reheated to 165 before being placed into hot holding. Asked employee what temperature products were reheated to and he replied 155.0 degrees F. Products in hot holding observed to be 138 and 139 degrees F. CDI products reheated to 165 degrees F. |
|
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 Caesar salad , kale salad and Greek salad in front display at greater than 41 degrees and were prepared last night. CDI discarded and PIC stated he would display one salad and keep them in the walk in cooler . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility does not have thermometer to measure dish machine temperature . |