|
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
Observed TCS foods in top of pasta perp unit above 41F due to temperature fluctuation from heat of cooking equipment, flip top door being left open, and food resting above fill line of unit. CDI-PIC moved food to walk-in cooler uncovered to actively cool to 41F before placing back into prep unit.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed black bass crude, seared duck breast, and lunch combo Caesar salad without asterisk when offered cooked to order or with raw ingredients. Menu has recently been reprinted.
PIC noted errors and will have menu’s adjusted to reflect corrections for asterisks.
*10 DAY VERIFICATION REQUIRED* |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a couple metal bowls/food containers wet stacked on clean dish shelving. |