|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed low concentration levels of quat sanitizer in 3 compartment sink and a sanitizer bucket under pizza oven, each had less than 50PPM. CDI: PIC refilled 3 compartment sink and sanitizer bucket with required level of sanitizer. |
|
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 fries hot holding at 118F in a fry basket at fryer. PIC stated they fry potatoes and hold them in the basket and will drop in fryer to reheat upon customer order. PIC stated if fries are not ordered they are discarded after 30 minutes. CDI: PIC reheated fries to 165F and placed fries on TPHC. Form was filled out during inspection. |
|
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 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 a container of cut lettuce and a container of mozzarella in prep reach in unit holding above 41F. See temp chart. CDI: PIC voluntarily discarded items. REPEAT. Points not escalated due to improved cold holding from previous inspection. |
|
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 or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed an opened bag of ready to eat chicken in low boy cooler with no date mark. CDI: PIC labeled bag which was opened this morning. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed an approximate 1/2 inch gap between door and ground of back door. Recommend installing gap draft stopper on door or other means to protect back door from entry of insects.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 2 dead insects on floor near dry storage area. PIC stated pest control service visits facility every 2 weeks. Remove dead insects. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on low boy cooler in prep area near fryer. Replace gasket. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Employee restroom in back is missing covered waste bin. Provide waste bin for female sanitary items. |