|
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 chicken shawarma hot holding in hot box and another chicken shawarma batch hot holding at hot counter with temperatures less than 135F. PIC stated that items were cooked almost two hours prior. CDI: PIC reheated chicken shawarma on stove and food reached over 165F.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed boxes of chicken thawing on cart in kitchen. PIC stated that items need to thaw quickly and that refrigeration thawing is not quick enough and that running water would be inefficient also. CDI: EHS discussed proper thawing methods with PIC. PIC moved boxes of chicken to WIC to thaw under refrigeration. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service items such as coffee filters stored underneath cabinets in lobby directly on floor. CDI: PIC put rack under cabinet to keep items at least 6 inches above the floor. |