|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Corn on serving line measured 45-135F. TCS foods shall be reheated to at least 135F within 2 hours prior to hot holding (for commercially processed ready-to-eat foods). CDI - Corn moved back to steamer and reheated to above 165F. 0 pts. |
|
21
|
3
|
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 . 2 pans of cheese sauce measured 110-118F on serving line steam table. TCS foods in hot holding shall measure at least 135F. CDI - Cheese sauce placed on TPHC and will be discarded within 4 hours. REPEAT |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Cut cantelope from yesterday was not labeled with date. TCS ready-to-eat foods must be date marked. CDI - PIC dated pan. 0 pts. |