|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
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 dish machine in bar area having a concentration of 0ppm. Hotel Manager stated that the sanitizer line had snapped and no sanitizer was being dispersed. CDI-sanitizer line was fixed and concentration of sanitizer was 100ppm. EHS advised PIC to keep test strips over by the dish machine so that the dishwasher can periodically check the sanitizer concentration. REPEAT
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dish machine in kitchen not reaching 160F by thermometer. Repair tech was called to fix machine. CDI-dish machine was sanitizing at the correct temperature by the end of inspection thermal disc read of 161.5. EHS advised PIC to buy a thermal disc thermometer for the machine to check temperature. |
|
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 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 tomatoes, ham, veggies and eggs being held on ice and above 41F. Items were being incorrectly held on ice. CDI-EHS showed employee the proper way to keep items on ice. Ice should be level with the food in the container it is cooling. EHS also advised employee to watch ice, when levels start to decrease it is time to drain and add more ice. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
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 cream in the WIC and milk in the bar reach in that were not properly dated. PIC stated that creams were opened 03-08-2022. Milk was opened today and on 03-08-2022. CDI-itemsnwere properly dated. Observed tomatoes, lettuce, cheese not date marked in the flip unit. Foods were prepared last night and placed into the unit for lunch and dinner. CDI-items were date marked. REPEAT
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed cheese sauce in the reach in that was not properly date marked. Observed turkey in the reach in that was date marked 2-1-2022. PIC was unsure of when items were prepared. CDI-items were discarded. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a bowl being used to scoop out cooked macaroni noodles. CDI-bowl was discarded. |