|
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 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 roast beef stored inside of prep station at a temperature of 48F. Roast beef was recently sliced and placed directly inside of prep unit. CDI- Roast beef was moved to walk in cooler to be brought down below temperature threshold by person in charge. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chemical sanitizer well above threshold. Ensure that chemical sanitizer is between a range of 50-100 ppm in sanitizer bottles and 50- 200 ppm inside of sanitizer buckets due to the wet wiping cloths diluting concentration with use. CDI- Person in charge remixed during the inspection. |
|
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 roast beef previously sliced placed directly inside of prep unit without cooling prior. CDI- Roast beef was cooled inside of the walk in cooler during the inspection by person in charge. |