|
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 Observed the dishmachine at the bar sanitizing at 0 ppm of chlorine. Discovered that the pulling tube was not in the chemical, the machine was primed and is now reading 50 ppm of chlorine.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles at the bar accumulating brown residue. Clean and maintain. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 on date marking please visit: http://meck.co/FoodSafety Observed sour cream/cream cheese spread without date marking. CDI - PIC properly date marked during the inspection. |
|
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 just diced tomatoes placed in the walk in cooler in a deep container and covered. CDI - PIC uncovered the tomatoes and placed in shallow containers surrounded by ice to rapidly cool down to 41F. -REPEAT-
* For more information on proper cooling procedures please visit: http://meck.co/FoodSafety |