|
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 five (5) portions of TCS items (shredded cheese, sliced tomatoes, salsa cups, and cut lettuce in prep top, bagged lettuce in prep unit underside) above 41F. Per conversation with PIC, prep unit had been briefly intermittently open prior to EHS arrival. Minimal cooling was observed within unit when closed. CDI - EHS affixed a TPHC label to prep unit (10a - 2p). After remainder of service, remaining TCS foods (lettuce, cut tomatoes, cheeses) shall be disposed of.
EHS has provided blank TPHC chart to PIC, in the eventuality that TPHC procedures are to be made permanent and PIC wishes to expand TPHC to cold holding units. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed onions and peppers being held on TPHC with no time stamp. Per conversation with PIC and review of posted TPHC instructions, items are to be labeled for TPHC via tape placed on hot box. When observed, items were above 135F. CDI - Time stamp of 10a - 2p was placed on hot box. |
|
28
|
0
|
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 one (1) bucket of properly concentrated sanitizer solution holding an in use wiping cloth on back flat surface of closed prep top. CDI - EHS rotated wiping cloth bucket to drain board of 3 compartment sink. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) sealed and unopened box of commercial tortilla chips stored on ground next to reach in freezer. Elevate packaged food items to prevent potential contamination. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (to go boxes) on racks with exposed food contact surfaces. CDI - EHS inverted boxes to prevent potential contamination. |