|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: raw egg yolks stored over portioned pasta bags. CDI- egg yolks voluntarily discarded.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Various purée’s and sauces previously cooled not reheated to 165.0 F or above before being placed in holding equipment. Items taken back to stove top and heated to above 165.0 F |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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: Found duck legs not date marked. Observed employee date mark lobster salad with today’s date when lobster was cooked previous day. CDI- both dated with previous day’s date. REPEAT
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 . . |