|
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 a pan of chicken skewers in the hot holding cabinet at 124F. Per PIC, skewers were placed in the cabinet about an hour ago. Observed sautéed vegetables hot holding on the flat top grill at 130F. CDI: chicken skewers and sautéed vegetables were heated back up to 171F and 169F before end of inspection. -1.5- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 a container of quinoa (8/1) and another container of pasta salad (8/1) stored in the walk in cooler past 7 days. CDI: voluntarily discarded. -1.5- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no discard time written for salad station, pizza station, and burger/stir fry station. PIC stated items were brought out at 10AM and gets discarded daily at the end of service at 2PM. CDI: EHS allowed PIC to write discard time down. -1.5- |