|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed commercially made ranch dressing temped above 41F at the reach in cooler at the take out counter. CDI- All TCS products in the reach in cooler at take out were voluntarily discarded. Call for repair
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 . Observed mozzarella, provolone and shredded mozzarella temped above 41F at the prep top cooler (back wall), temped the unit at 50-51F. Discussion with the PIC all the TCS products were placed in the prep top cooler (back wall) was placed in the unit at 10AM. Explained to the PIC that the TCS foods shall be properly cooled prior to placing into service. Observed spinach dip and lettuce just prepped and covered with plastic in the walk in cooler. CDI- PIC placed products in the walk in cooler/freezer to chill down to 41F. Spinach dip and lettuce were uncovered. -REPEAT- Compliance visit will be conducted to ensure proper cooling practices. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler not wearing an effective beard guard. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizing bucket with 100 ppm of quat. CDI - sanitizer was remade. Ensure manufacturers instructions are followed in regards to the water temperature. |