|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf; Observed single service items stored inside hand sink. CDI. Items were removed upon request.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf; Paper towels were not provided at hand sink at beginning of inspection. CDI. Towels were provided upon request. |
|
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 queso, pork, beef, chicken, and cooked peppers hot holding below 135 F (see temperature chart). Thermostat of steam table was on lowest setting. CDI. Since MFU is operating for only 3 hours, TPHC will be used for remainder of day and remaining foods will be discarded. Foods were labeled and documentation was provided during inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 cooked pork, raw chicken, shredded cheese, green salsa and red salsa cold holding above 41 F (see temperature chart). Since MFU is operating for only 3 hours, TPHC will be used for remainder of day and remaining foods will be discarded. Foods were labeled and documentation was provided during inspection. |