|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
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 . Chicken wings in hot holding unit measured 115-120F. Chicken wings underneath heat lamp measured 113-120F. Chicken in hot hold cabinet measured 126-130F. TCS foods in hot holding shall measure at least 135F. CDI - Chicken wings placed on temporary TPHC and will be discarded within 2 hours. Chicken in hot holding unit reheated to above 165F. REPEAT |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 . Collard greens and cheese sauce cooling in freezer in deep containers. Collard greens measured 115F and were cooling for 1.5 hours. Cool TCS foods in shallow pans or thinner portions. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Collard greens reheated to above 165F and then cooled in shallow pans. Cheese sauce moved to shallow pans. |
|
40
|
0
|
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. Several food employees in kitchen wearing watches and bracelets on wrists. Food employees shall not wear jewelry on their hands or wrists, 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans and bowls stored as clean were still wet. Allow utensils to adequately air dry before stacking. 0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Gasket torn on hot hold cabinet. Replace torn gasket. REPEAT |