|
21
|
0
|
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 .Chili in hot holding cabinet measured 120F. TCS foods in hot holding shall measure at least 135F. CDI - Chili reheated in the oven to above 165F. 0 pts. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 . Raw steaks and raw ground beef in drawer cooler beside grill measured 46F. TCS foods in cold holding shall measure 41F or less. CDI - Meats moved to other cooler. Ensure air flow is not being blocked in cooler as air temperature of cooler measured 40F on EHS thermometer. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 . Shredded lettuce was cooling in sandwich cooler drawer at 44-46F. TCS foods shall be cooled in the walk-in cooler or freezer to rapidly cool. Do not use sandwich coolers or coolers on the line to cool TCS foods. CDI - Lettuce moved to walk-in cooler to continue cooling. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting potatoes before washing. Ensure all unwashed produce and vegetables are washed before cutting or processing. REPEAT |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Scoop in dipper well at waitress station. Water was turned off/barely dripping. CDI - PIC turned on dipper well water. 0 pts. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean metal and plastic containers and pans stacked while still wet. Utensils shall be adequately air dried before stacking. REPEAT |