|
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 chemical dish machine reading 0ppm chemical sanitizer. CDI - Dish machine was primed on site. Machine reading above 200ppm by end of inspection. - 1.5 - |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer container stored above single use trays and drink pitchers in kitchen. CDI - Sanitizer container was moved to bottom shelf, below any potential for contamination. - 0 - |
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed sausage gravy cooling in container of ice. There was a 2F change in 30 minutes. CDI - Ice waster was added to container, food items were being stirred frequently. Item dropped to 73F within 10 minutes. Gravy now on track to meet cooling parameters. - 0.5 - |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed few seasoning containers without labels. Label with common name of food items. - 0 - |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed few in use knives shoved in between prep unit and table on cooking line. - 0.5 - |