|
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 carne sauce and pastor sauce in squeeze bottles, out on countertop during service. EHS discussed ingredients and process of making sauce with PIC, determined these are TCS sauces due to cooked onions being added during reduction process. EHS discussed TPHC or keeping these sauces 41F or below in refrigeration- PIC determined facility will move some non TCS products out of “flip top 2” unit, will keep sauces refrigerated moving forward. CDI- sauces moved to refrigeration- was out briefly (no more than 1 hour) during busy lunch service.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep cutting board during inspection. |
|
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 few wet stacks of metal containers/pans at clean dish area. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on prep countertop during inspection. CDI- cell phone moved. |