|
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 hamburgers with internal temperatures ranging from 128F to 133F in steam box. PIC stated that hamburgers have been in steam box since 10AM with the goal of reaching an internal temperature of 165F (as per company policy). Temperatures on steam box external thermometer were registering internal temperatures of 146F to 147F during inspection. CDI - PIC adjusted temperature settings on steam box to 165F. PIC has been advised to cook hamburgers to an internal temperature of at least 155F and hot hold at 135F or above. -1.5 points- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 . Observed tightly wrapped metal container of raw ground beef cooling in reach in cooler. CDI - Plastic wrap was removed to allow cold air to circulate in and around food product. -0 points- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed an in use floor fan in kitchen with build up of dust and residues. Clean floor fan before use to prevent contamination of food, equipment, and utensils. -0 points- |