|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
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 . Observed a large container of Salsa in cups at 58F, the ones on the top of the prep unit 48F. Chichurrons were 49F, shredded chicken 51F. PIC explained they cooked them all at the commissary this morning. CDI-PIC voluntarily discarded. |
|
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 . Observed a large container of Salsa in cups at 58F, the ones on the top of the prep unit 48F. Chichurrons were 49F, shredded chicken 51F. PIC explained they cooked them all at the commissary this morning. PIC is not allowed to cool food in the food truck, food must start at 41F or 135F. CDI-PIC voluntarily discarded. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Observed no CL strips on site, they had the QAT strips that were requested last inspection but they are no longer using QAT, they only had the CL on site. VR REQUIRED 1/27/2023. |