|
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 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 chemical dish machine reading 10ppm chlorine after employees washing equipment. CDI, dish machine primed and sanitizer provided at required concentration between 50-100 ppm chlorine. |
|
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 soup not stirred when using ice bath method. Observed horchata prepared around 11am according to PIC and stored in pitchers. Cooling temperature 1 measured 68 degrees F at 1:38pm. Cooling temperature 2 measured 64 degrees F at 2:08pm. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, horchata transferred to large container and ice added as ingredient to cool. Horchata reached 38 degrees F within minutes. Proper cooling methods discussed with PIC. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing 0ppm chlorine. |