|
22
|
3
|
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 Alfredo sauce, scampi mix and liquid eggs in prep top unit holding above 41F. PIC stated liquid eggs were in prep unit since ~11 am and Alfredo and scampi mix were placed in unit ~1 pm. CDI - PIC voluntarily discarded liquid eggs and placed scampi and Alfredo sauce in freezer to cool quickly. -3 points |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. -C Observed several prep containers wet nested near dish machine. CDI - PIC separated containers and allowed to air dry. -0 points |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -C Observed employee food stored with customer food in dessert RIC. EHS discussed keeping employee food on bottom shelf and separate from customer food. -0 points |