|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 containers of cooked pork, cooked chicken and baby corn from the can holding > 41 F inside of the prep top. Refer to temperature chart. Items held inside of unit since previous day. CDI - All products > 41 F voluntarily discarded by PIC. Facility was unsure why there was temperature issue. Recommend not holding items out for a long period of time outside of reach in during service. -1.5- |
|
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. Observed 1x batch of cooked lo mein cooling in large plastic container at 57 degrees F at 1:42 p inside of the WIC. No change in temperature observed after 30 minutes. CDI - Product portioned into smaller quantities and in shallow containers to rapidly cool in walk in cooler. -0-
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. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT: 3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on multiple knives stored on magnetic wall mount. CDI - Employees instructed to remove utensils to 3-compartment sink to be W/R/S. -1- |