|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
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. - REPEAT - Observed tofu, pork, raw shrimp, and pooled eggs holding above 41F in right prep unit (see temperature chart). Ambient temperature of unit read 57F. PIC agreed to place unit on TPHC temporarily as an emergency measure until unit can be repaired. EHS provided TPHC form to PIC. - VR - Verification required within 3 days to ensure unit has been repaired. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed knife sharpener stored between prep units. Do not store utensils between units as this area is not cleaned often enough. - CDI - PIC moved knife sharpener to 3 compartment sink to be cleaned. |