|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
-REPEAT - 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 small prep top cooler at the cookline ambient air of 49F. Temped cut watermelon (46), mozzarella (50), salmon (50). CDI - PIC voluntarily discarded all TCS foods in the unit and has call out for repair. Compliance visit to follow up on the unit. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
-REPEAT - 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed made in house creole butter with a prep date of 11/22, expired. CDI - PIC voluntarily discarded. PIC was unaware that this product had to be used within 7 days. Stated to the PIC that this product to made in house and additional ingredients is added to the butter, which then the date marking rules would apply. Kept at half demerits. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sugar and grits not labeled in the dry storage containers. CDI - PIC labeled. |