|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed front sink filled with containers and food employee with gloves on portioning chips in containers and employee come back on truck without washing hands. CDI hands washed. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
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 . Observed queso in hot well and two bags of queso in 3 comp sink holding below 135F. CDI suggest using TPHC if unable to keep queso at temperature or find alternate methods to maintain food temperature. |
|
22
|
1.50
|
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 .Observed milk, crema, shredded cheese, shedded lettuce, and leftover pico holding above 41F in prep unit on truck. Prepared facility to use emergency TPHC for prep unit since all food products out of temperature on truck. Suggest not over packing prep unit with a lot of product can prevent proper air flow. CDI leftover products to be discarded by 8:30pm. Observed pico that was prepared before service at 58F. Food may not have fully cooled before placing on truck. CDI item placed on time from when product prepared. facility should be able to maintain cold temperatures during normal operation. |