|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 taco kit, gyro kit, cole slaw, and sushi cold holding above 41F. Taco and gyro kits were in grab and go section overnight. Cole slaw and sushi were prepped earlier in the day. CDI-kits were discarded, cole slaw and sushi were taken to WIC to rapidly cool back down. EHS advised PIC to make sure kits and cole slaw are pushed back into the cooler so they stay cold and not to stack items. Sushi must be cooled down to 41F or lower before being placed into grab and go. |
|
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. Observed rice being used for fried rice not date marked. Rice was cooked in the morning and would be used for tomorrow. CDI-rice was date marked. |