|
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 chowder in crock on server side holding at 110F. Unit had accidentally been unplugged. It was turned on high and advised chowder must reheat to 165F before hot holding at 135F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
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 garlic + oil sitting out at room temperature. It was voluntarily discarded.
Half n Half at server station was in an ice bath that was not adequate. It must come up to the top of the product and more ice is needed. The half n half was voluntarily discarded.
Observed spinach in cold drawer that was not turned on. The spinach was at 64. It was brought up to drawer within last hour. It was moved to Walkin cooler to rapidly chill to 41F.
Observed all 3 prep units having problems holding foods on the tops at 41F. See temperature chart. The bottoms of all the units are properly holding. Recommended switching to metal pans, not double stacking, not going above the ‘fill line’ and keeping the lid closed when not in use. All foods were rotated out and staff will monitor the temperatures. They will be discarded after 6 hours if they can’t maintain 41F or lower. Return visit required within 3 days to ensure compliance. |
|
33
|
0
|
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 thick crab cake mix in a lidded plastic container made within the last 2 hours at 52F. Staff spread out the crab cake mix into a shallow metal pan and left uncovered to properly cool. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed fish thawing in bags that hadn’t been cut open.
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp sitting in standing water thawing. You must run under cold water, thaw in refrigeration or thaw during the cooking process. Water was turned on to finish the thawing process. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Sani buckets were reading less than approved ppm. They were refilled to proper concentration. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked. |