|
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. - REPEAT - Observed grilled chicken hot holding at 119F in hot holding well on prep table across from the grill. - CDI - PIC rapidly reheated chicken to above 165F (see temperature chart). |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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. - Observed raw chicken holding above 41F in lowboy across from the grill as well as raw chicken and cooked steak holding above 41F in reach-in cooler (see temperature chart). Labels on containers indicated items had been prepped and placed in coolers less than 4 hours prior to inspection. PIC moved items to walk-in cooler to quickly cool. Do not store TCS items in RIC until it has been repaired. - VR - Verification required within 3 days to ensure RIC functioning properly. |
|
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. - REPEAT - Observed blanched jalapeños cooling in walk-in cooler in a deep container with a lid. Jalapeños temperature did not change over a 30 minute period. - CDI - PIC portioned half of jalapeños into multiple containers and placed in an ice bath. Other half of jalapeños were placed in a perforated shallow pan and placed on the top shelf of the WIC. EHS observed jalapeños in ice bath to be 48F and jalapeños in perforated pan to be 42F 30 minutes later. PIC stated facility will begin using perforated pans to cool jalapeños. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer concentration of 50ppm quat in multiple sanitizer buckets. - CDI - PIC emptied and refilled sanitizer buckets to properly concentrated sanitizer of 200ppm quat. |