|
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: Mayonnaise based sauce with canned chipotles as ingredient 44.0 F. CDI- sauce pulled from refrigeration at commissary at 4:00 pm. CDI- PIC instructed to discard all sauce at end of event or 8:00 pm, whichever occurs first. EHS sent TPHC procedure document for MFU to begin using for future compliance. 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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found mayo based sauce with canned chipotles held longer than maximum allowed. Found tomato / vinegar based sauce held longer than maximum allowed. Both were dated 8/4. Allowed to keep and discard at end of event since one day over. 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 . |