|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Meat loaf pulled from oven and said to be ready for cooling / service. Meatloaf temped at 142.0 at one end of pan. CDI- placed back in oven and reached temperature of 193.0 throughout. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
Yes |
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 on date marking please visit: http://meck.co/FoodSafety: Found entire batches of packaged foods with one batch label, found other packaged food with labels on individual packages. Establish/ follow a consistent SOP for date marking of RTE packaged food.
Employee removed label from deviled eggs brought from WIC to reach in at line. Ensure all foods requiring date marking bear a date marking label in all refrigeration equipment. follow up visit within 10 days to ensure consistent date marking and implementation. CDI- allowed relabeling of deviled eggs. |