|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple products (large marinara sauces, a few small plastic containers with various foods/sauces) in walk in cooler, no longer in cooling process, stored without lids/covers. EHS discussed covering products in food storage after products have properly cooled. |
|
16
|
1.50
|
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. Observed clean dishes with sticker residue on outsides of bus tubs and small plastic containers. Current storage of dishes has outside surfaces with sticker residue contacting insides of containers (food contact surfaces). EHS discussed fully removing stickers before wash/rinse/sanitize process to ensure dishes are properly cleaned. CDI- dishes removed for cleaning.
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 . |
|
19
|
0
|
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 meatballs reheated under 165F (see temperature chart) and placed into hot holding wells. Ensure food is initially reheated to 165F if food is being hot held during service. CDI- meatballs reheated to >165F. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bus tubs stacked together wet, ensure air drying. |