|
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 the dish machine sanitizer having a concentration of 0ppm. CDI-sanitizer bottle was changed and dish machine was primed so that the sanitizer could flow. Final concentration was 100ppm. Dishes that were previously washed using the dish machine were rewashed and sanitized. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed washed and sanitized utensils being towel dried and put away. EHS explained to employee and PIC that utensils and equipment have to be air dried after they are washed rinsed and sanitized. CDI-dishes were rewashed, and sanitized and allowed to air fry. |