|
21
|
0
|
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 rice on stove hot holding at 120F. CDI: rice reheated on the stove to 177F. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Repeat:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed salsa roja and salsa verde date marked incorrectly in stand up reach in cooler . CDI date label corrected . Observed cups of salsa verde and rojo without a date inside bottom of prep cooler. Observed a bag of beef head that was made yesterday without a date inside small reach-in and bottom of prep cooler. CDI: proper date label provided. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer too strong well above 400ppm inside red sanitizer bucket. CDI: sanitizer was diluted to proper concentration. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oils without labels. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repeat:
4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement for stand-up reach-in cooler. |