|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked corn, bamboo and bok Choy in CH drawer at cook line with temperatures above 41F. PIC stated that they typically hold these items on TPHC but today they were being cold held instead. Items were also not labeled to indicate TPHC was in use. Through discussion with PIC, staff will be more consistent with cold holding items vs TPHC. CDI: Items moved to WIC to rapidly cool.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans and containers stored as clean and wet stacked. |