|
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
Observed top of prep unit holding 41-50F. The prep unit is in front of the oven so staff are turning the unit down. The bottom of the prep unit is holding food at 41F. Staff will also be diligent about keeping the lid closed when not in use. Items were in plastic containers and above the ‘fill line’. They advised they will be ordering metal pans in different sizes. All food on top of prep unit was moved to reachin refrigerator to chill back down to 41F before being placed back in the prep unit top. Blue cheese was in a plastic container inside another plastic container. They will discontinue this process. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 For more information please visit: http://meck.co/FoodSafety
Observed quiche and cut ham without date marks. The quiche was pulled from the freezer this morning so it was dated as such. The cut ham was cut less than 7 days ago so it was dated during the inspection with cut date. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of sanitizer unlabeled. Labeled during the inspection. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of simple syrup, honey mustard, pesto sauce, and balsamic vinegar without labels. Observed a few small containers of dry goods without labels. Label all. |