|
16
|
0
|
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 chlorine sanitizer concentration at 0ppm at dish machine after cycle. Sanitizer bucket needed to be replenished. CDI-Employee replaced sanitizer with new bucket. After sanitizer prime and wash cycle, sanitizer was at correct concentration (about 100ppm). |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 some foods in walk-in unit above 41F. Facility recently had lunch rush and after conversation with employee, lunch rush occurred about an hour and a half before inspection. During inspection, it was observed that temperatures of TCS foods were decreasing quickly due to door being left closed. Do not leave walk-in door open during service or have temperature setting of unit adjusted to account for busy operating and preparation hours. Verification required by 12/31/22. Follow up visit will be conducted to assess cold holding temperatures in walk-in cooler. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
TCS garlic-in-oil sauces were not labeled with time to indicate removal from temperature control on date mark sticker as specified on TPHC procedures. TCS sauces are held at room temperature for delivery orders. CDI-Time was written on sticker and any sauces held out past 4 hours were discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed two spray bottles of bleach and cleaner without label. CDI-Employee labeled items |
|
53
|
1
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
REPEAT 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in women’s restroom. REPEAT |