|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CFPM. -1-
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak, chicken, beef tongue, and pork all under 135F. CDI: all meat were placed on the flat grill to reheat to 165F or above. REPEAT VIOLATION -3-
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 . |
|
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 Observed diced tomato, pico, feta cheese, hotdog, shredded lettuce, shredded cabbage, slaw, and mozzarella in the flip top unit cold holding above 41F. Per PIC, all items have been placed there around 7AM this morning. CDI: all items voluntarily discarded. EHS educated PIC on cold holding temperature and during observation, PIC realized that the unit was off and was never turned on. PIC turned on unit and unit is now starting to read 41F and below. -1.5-
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 . |
|
37
|
0
|
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 sugar and flour container unlabeled. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 container of water used to store cooking utensils at 84F. CDI: water changed and placed over the stove range. -0- |