|
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 pork ribs in the warmer at 68F. Per PIC, ribs were placed there about 10 mins before inspection started for other cook to arrive to prep it and reheat in the oven. CDI: pork ribs moved back into the walk in cooler.
Observed brown and yellow gravy at 134F and 127F at the steam well. PIC stated both gravy were just reheated and removed from the stove. CDI: bravo returned to the stove to reheat up to 165F or over.
-1.5- |
|
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 Cole slaw in the flip top unit at 42F. Per PIC, Cole slaw was just placed there less than 45 mins ago. CDI: Cole slaw was placed in the walk in cooler to quickly cool back down to 41F or below before placing it back at the unit. |