|
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 Observed boiled chicken, marinated chicken and boiled eggs in the flip top cooler and tofu in water in the low boy cold holding above 41F (see temperature chart). Items in flip top cooler were observed over full past the fill line on the containers. All items in flip top cooler temped 41F below the fill line. PIC stated all items were recently filled from walk in cooler an hour prior and water was put into tofu from faucet which lowered the tofu temperature. CDI-PIC added ice to the tofu with water and PIC removed the top layers of the foods past the fill line and cooled back down in walk in cooler.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of raw chicken stored on the floor of the walk in cooler. CDI-PIC placed box of chicken on bottom shelving. -REPEAT VIOLATION- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloth stored on prep top counter and one wet wiping cloth stored on prep sink. -REPEAT VIOLATION- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed rice scoop with handle stored submerged inside rice in rice container. |