|
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 Observed sanitizer compartment at 3 comp sink with a concentration of less than 50 ppm of quat sanitizer. PIC attempted to refresh with more sanitizer but dispenser would not pull sanitizer from line to mix with water in sink. CDI: PIC manually added more quat to sink for proper concentration. 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 Verification visit required within 3 days to verify sanitizer concentration is maintained and dispenses properly. |
|
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, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed items in fliptop unit such as sausage, meatballs, ham and black olives without date mark. PIC stated that items were opened from bags the evening prior. CDI: PIC date marked all items. |