|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Back handwashing sink was out of paper towels at beginning of inspection due to dispenser battery. CDI-PIC placed roll of paper towels at handwashing sink. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed TCS foods in front Cvap hot boxes under 135F.CDI- Beans and pork in small Cvap were reheated to 165F quickly. Temperature on tall cvap was turned up to maintain 135F and above.
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 . |
|
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 TCS foods in grill drawers above 41F. Electrical for unit had tripped after hoods were being serviced, causing unit to rise in temperature. CDI-All items were placed on cart, uncovered into walk-in cooler to quickly cool before placing back into unit. After foods were removed, PIC reconnected unit and unit is now working properly. Ensure unit is able to hold and maintain TCS foods 41F and below before placing food back into drawers.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed some metal bowls and pans on clean shelf stacked wet. |