|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.
Observed water at deli 3 compartment sink at 71.9F..Adjust valve to allow water to be at least 100F.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed water at bakery front hand wash sink too hot to put hands under. Mixing valve needs to be adjusted too allow water coming out to be 100F. A VR will be conducted within 10 days to verify adjustment of mixing valve. - 1 - |
|
16
|
0
|
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 quaternary sanitizer in Bakery 3 compartment sink at 0ppm. Pans were submerged..CDI - Sink was drained and new sanitizer was added. New concentration was 200ppm. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
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 ham and cheese pinwheels in grab and go unit holding above 41F. See temperature chart. The pinwheels were taken from the WIC this morning around 8:30 am. Thermometers on the grab and go units read 35F and 36F. CDI - Pinwheels were placed in freezer to rapidly cool. Items temp 39.7F when placed in WIC. PIC will temp food held in units and monitor to ensure food is maintaining 41F or below as well as keep items placed in unit toward the back. PIC will also monitor unit to see if temperatures need to be lowered to maintain all foods at 41F or below. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Observed cut chubs of bologna, sun dried tomato turkey, turkey breast, pastrami and 2ham still in display units after discard dates on packages. CDI - ITems were voluntarily discarded by PIC. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed floors in walk in cooler and freezer in need of cleaning. |