|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed inoperable paper towel dispenser at hand sink nearest 3 compartment sink and fry baskets. CDI-PIC replaced dead batteries. |
|
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 in use at 3 compartment sink with zero ppm quat sanitizer. CDI-PIC emptied sanitizer water and replaced with 150ppm quat sanitizer. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 salt and pepper wings as well as plain wings hot holding below 135 at hot bar 9see temperature chart). PIC stated wings at hot bar are discarded every 4 hours and current batch will be discarded at 2pm. CDI-REHS placed wings on temporary TPHC and wings will be discarded at 2pm. |
|
36
|
1
|
Thermometers provided & accurate |
Yes |
Yes
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Observed no thin probe thermometer at time of inspection. CDI-PIC found a new thin probe thermometer to place in deli department by end of inspection -REPEAT VIOLATION- |