|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 creamer, chicken and sausage links cold held between 43-45 degrees F towards door of walk in cooler. WIC door left open ambient air temperature towards door was between 41-42 degrees F and 37 degrees F. Observed door propped open during inspection. PIC began relocating foods towards back of walk in cooler but unable to verify foods to cooled to 41 degrees F and below by end of inspection. Vr to ensure calibration of WIC and ensure unit maintaining TCS foods at 41 degrees F and below. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Observed creamer, chicken and sausage links cold held between 43-45 degrees F towards door of walk in cooler. WIC door left open ambient air temperature towards door was 42 degrees F and 37 degrees F. PIC relocated foods towards back of walk in cooler but unable to verify foods to cool to 41 degrees F by end of inspection. Vr to ensure calibration of WIC and ensure unit maintaining TCS foods at 41 degrees F and below. |