|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli cheddar soup at 110 in hot well. Soup was put out within the last hoiur. CDI PIC had soup reheated.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packs of deli meat in case and grab n go above 41F. Packs dated 3-8-23 were voluntarily discarded and packs dated 3-9-23 were moved to the WIC. EHS discussed with PIC the importance of cooling them down before butting them in cases. EHS suggested keeping a temp log to verify that employees are checking temperatures before putting the packs in case. This has been out of compliant on past inspections. EHS mentioned possible risk control plan if facility doesn’t get this under control by next inspection. REPEAT
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 |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 4 bottles of cleaner hanging on speed rack with food trays and under prep table amongst single service items. CDI PIC moved bottles of cleaner. |