|
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 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 shredded cheese, raw shell eggs stored at omelet station without TPHC procedures being cold held on ice measuring 48-50F. CDI product placed on TPHC procedures during inspection with printout given to management by REHS. Product was out of mechanical refrigeration for 20 minutes when checked during inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean lids and utensils stored inside dirty storage bins collecting debris in bottom surfaces. (Keep storage bins in wash rotation to prevent build-up). |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
NO POINTS DEDUCTED
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service cups stored beyond protection exposed to resident contamination. |