|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
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 sanitizing dish machine reading 0ppm chlorine. PIC stated they are waiting for HOBART to come service machine. CDI - Facility instructed to use 3 comp sink to wash, rinse, and sanitize all equipment and utensils. A VR will occur no later than 6/6/2022 to ensure chlorine is reading at least 50ppm chlorine sanitizer. - 1.5 - |
|
22
|
0
|
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 lettuce holding in ice water reading 47F. Ice had melted in water. CDI - New ice bath was made. Items reached 41F by end of inspection. - 0 - |