|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed house made cheese sauce re-heating in upright holding cabinet since 10 am still at 129f max temp. Cabinet temperature set to 146f - cheese will never heat to 165f. CDI - discarded. Reheat house made cheese sauce to at least 165f within 2 hours. |
|
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 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 pan of mashed sweet potatoes holding at 119f in upright heated cabinet at front line. CDI - potatoes reheated to above 165 as they had been in holding less than 2 hours. |
|
33
|
0
|
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 bulk potato salad cooling in WIC in deep layer in plastic tub on bottom shelf near WIC door. CDI - potato salad spread into shallow pan and placed on shelf in high air flow area away from door to quickly chill. |