|
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 0 ppm chlorine sanitizer at dish machine located at the bar. PIC will place work order to have dish machine serviced. -1.5 points
A VR is REQUIRED no later than 03/24/2022 to check on status of repairs. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
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 individual cups of Mac and cheese, lettuce, sliced tomato, pico, shredded cheese, raw burgers, shredded chicken and brisket in 2 prep units holding above 41F. See temperature chart. Per PIC, the Mac and cheese was prepped ~1 hour before the inspection started. All items except shredded chicken and brisket, stored in the cold drawer, were placed in prep units at 11 am. Mac and cheese cups were prepared at ~1:30 pm. CDI - PIC discarded shredded chicken and brisket and moved all other items to WIC to cool. PIC lowered the temperature on both prep units and will monitor with the holding temperatures. PIC will place work order for prep unit that is opposite of griddle it is if unable to maintain holding temperatures of 41F or below. EHS provided TPHC for emergency if equipment cannot maintain 41F or below. -1.5 points
A VR is REQUIRED no later than 03/24/2022 to check on status of repairs and/or holding temperatures in both prep units. *IF EQUIPMENT CANNOT MAINTAIN INTERNAL FOOD TEMPERATURES OF 41F OR BELOW, NO TCS FOODS SHOULD BE KEPT IN PREP UNITS* |
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed individual mac and cheese in cups with tight fitting lids, prepared and placed in cold drawer to cool. CDI - PIC moved mac and cheese cups to WIC to cool quickly. -0.5 points |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.-C Observed the faucet to the right in the women’s restroom covered with a trash bag not operational. PIC stated a work order has been placed to repair faucet. -0 points |