|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 pooled eggs registering at 48 F and leaf lettuce at 45 F inside cold holding units. Pooled eggs were transferred from walk-in cooler an hour before inspection and lettuce had not been used today. CDI - Lettuce voluntarily discarded, pooled eggs put into ice bath to cool down towards < 41 F.***No escalation in points due to significant improvement since previous inspection. |
|
33
|
0.50
|
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 containers of leaf lettuce cooling covered inside upright reach-in unit. Refer to temperature chart. Products had been put inside unit to cool 1 hr prior to EHS arrival. CDI - EHS educated, products uncovered and relocated to walk-in cooler for rapid cooling towards < 41 F. |
|
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 several damp cloths on prep unit counter spaces near line. |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf. Observed insufficient water temperatures at hand sink left of upright reach-in unit. EHS verified all other fixtures registered at required temperatures. Refer to temperature chart. CDI - PIC discovered that the hand sink’s mixing valve had been accidentally knocked towards the cold water line. CDI - PIC repaired and hot water temperatures registered at 106 F. |