|
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 dish machine at 0ppm, after a few runs dish surface chlorine reading was at 10ppm yet pooled water at bottom of dish machine read 100ppm. Sanitizer does not believe to be properly sanitizing dishes. VR- a visit will be conducted within 3 days to insure the surface dish sanitizer reading is at correct concentrations. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 quinoa, heat treated mushrooms, heat treated kale, and cooked butternut squash out of cold holding temperature in front prep cooler and low boy near grill (see temperature chart). PIC stated items were pulled from WIC no more than 2 hours prior and may have sat on counter for a moment before placing in prep cooler and low boy. CDI- All items were moved into walk in cooler for rapid cooling. -REPEAT VIOLATION- |