|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
Observed a few stacked food containers with leftover date marking sticker residue. CDI-PIC removed dishes from clean storage to be cleaned and sanitized. |
|
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 . Observed bacon jam in hot hold about 130F. Bacon jam was almost empty in hot well. CDI-PIC removed item from hot hold and refilled with properly reheated bacon jam. Discussed reheating temps and hot holding temps with PIC. |
|
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 Observed lettuce and tomatoes on make line above 41F. Other TCS food items in unit were found to be 41F and below. Higher temperatures of lettuce and tomato possibly due to high turnover and frequent opening of unit. Lettuce and tomatoes come from walk-in unit to be held in bottom of unit before placed on top of make line. Items had recently been brought from walk-in and were being used in under 4 hours. These items will be placed back on TPHC. TPHC form was written and discussed with PIC.
REPEAT |