|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P 1 brisket out of 6 measured 135F after reheating in warmer for 2 hours. TCS foods must be reheated to 165F within 2 hours prior to hot holding. CDI - Brisket discarded. 0 pts. |
|
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 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 . Salad greens in sandwich cooler top measured 45-51F. TCS foods in cold holding shall measure 41F or less. CDI - Salad greens moved to walk-in cooler to cool down. 0 pts. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Mahi mahi in sandwich cooler was completely thawed but still in ROP packaging. Remove raw fish from ROP packaging before thawing under refrigeration. CDI - PIC slit open bags. REPEAT |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting green onions directly out of box. Box does not say that they are pre-washed. Wash all fruits and vegetables unless box says they are pre-washed. 0 pts. |
|
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. Some stacks of clean pans above 3-compartment sink were stacked while still wet. Allow utensils to adequately air dry before stacking. |