|
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 Dish machine sanitizer was reading below about 10ppm on chlorine test strip. CDI-Facility was able to have EcoLab rep out to fix sanitizer during inspection. Sanitizer bucket needed to be switched out due to dissipation of chemicals. Sanitizer was replaced and machine was primed. Sanitizer is now reading about 100ppm chlorine. |
|
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 some foods in tall single door reach-in unit that were holding above 41F and had been in unit for more than 4 hours. Cold air circulation was being restricted due to bread loaves blocking fan and air flow. Other foods in unit were holding 41F and below. CDI-Items out of temp were discarded voluntarily and food was rearranged to allow cold air circulation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chopped lettuce and sliced tomatoes that was covered with lid and cooling from prep in reach in unit. Items were cut just before inspection. CDI-Items were vented and allowed to actively cool. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Some cleaning needed on walls in dish washing area and minor cleaning on walls in kitchen. |