|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
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 falafel under heat lamp below 135F. CDI-Food was quickly reheated to 166F. REPEAT. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths out on prep surfaces and shelving. REPEAT. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 a couple pans of clean utensils that need cleaning.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A couple pans stacked wet on storage rack after cleaning and sanitizing. Much improvement since last inspection. Points reduced to half deduction. Facility is using shelving and are to the right of 3 comp sink to air dry equipment before stacking and moving to metal pan storage. REPEAT |