|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 1 pan of refried beans sitting on top of the hotwell. PIC said they heat it at the oven eye when they’re ready tp sue it. It was 68F. CDI-PIC voluntarily discarded. No points today, only 1 item. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a container of bleach so strong it bleached EHS’s test strips out. CDI-EHS showed PIC what strength to look for and how to properly dilute. Bleach was diluted to 100PPM. |
|
33
|
0.50
|
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 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 . Observed rice cooling in a plastic container at 88F. They explained they made it at the kitchen in the morning, around 9am. CDI-PIC voluntarily discarded and EHS explained they are not allowed to cool in the MFU due to space. |