|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
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 . 1 pan of mashed potatoes measured 118-140F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Mashed potatoes reheated to above 165F. Kept at half credit due to improvement from last inspection. REPEAT |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
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 . Buttermilk used for breading chicken was 70F. TCS foods shall be held under time control or temperature control. CDI - PIC e-mailed TPHC sheet to fill out for buttermilk. Kept at 0 points due to nature of violation. 0 pts. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 1 bottle of degreaser was not labeled. CDI - PIC labeled spray bottle. 0 pts. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Pasta cooling in bus tub at 77-91F. Peeled boiled eggs cooling in large container at 66-70F. Collard greens cooling in bus tub at 135F. TCS foods shall be cooled using shallow pans or containers, or by using ice as ingredient/ice wands/ice baths. CDI - Ice added to boiled eggs and pasta. Collard greens moved to shallow pans and placed in freezer. REPEAT |
|
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. 1 container of salt was missing label. 0 pts. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados in pan still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. REPEAT |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse observed sitting on top of single-use jellies. Do not store employee personal items where they can contaminate food. REPEAT |