|
22
|
3
|
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 cheese in the reach in and tomatoes and salsa in the prep unit above 41F. The salsa and tomatoes were on ice, PIC said the temp on these fluctuate because of the unit. PIC stated they used time for these items. No time stamps or time procedures observed. CDI-EHS provided time procedures and explained time stamps, they should be using this at next inspection. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed several items on time throughout truck. EHS observed no time stamps and only a partial procedure (they had temps and time they started but no ending time, also procedure hasn’t been filled out since 10/19.) CDI-EHS provided procedure and they filled out time stamp for today. Zero points today since this is the first time they rate using it. |