|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 tomatoes, ham Gruyre holding above 41F. See temperature chart. Recommend putting TCS items on prep top on TPHC. Form provided. CDI - Foods were moved to reach in to cool down. - 1.5 - REPEAT |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed mixers stored in water at 101F. PIC stated that mixers are used in the morning, cleaned and placed in the water until used again, possibly not till the next day. EHS recommends that mixers are air dried after cleaning. CDI - PIC placed mixers in 3 compartment sink to be recleaned. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed plastic pans left wet stacked on shelf above three compartment sink. - 0.5 - REPEAT |