|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
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 scallops and tomatoes both above the temperature threshold. Items were cooled using walk in cooler. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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.
Observed foods such as tomatoes and chick peas recently opened placed directly inside of prep unit for cold holding. Items were moved to walk in cooler to cool down at a faster rate. Observed pasta, ranch containing buttermilk, and Caesar dressing containing pasteurized eggs cooling inside of walk in unit with lid tightly attached. Ensure that foods are cooling with proper air flow to meet cooling parameters needed. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Wet wiping cloths were moved to the sanitizer bucket with low sanitizer concentration. One sanitizer bucket had a concentration range of 100ppm.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed wet wiping cloths on several countertops. Wet wiping cloths were placed back in sanitizer containers.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed multiple sanitizer buckets stored on the floor. |
|
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 dishes left wet stacked. Recommend food establishment implements pyramid stacking methods. |