|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the 3-compartment sink at 100 ppm. CDI - PIC had employee remake the sanitizer.
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 |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna salad slider and chicken sliders temped at 44-46F, discussion with PIC revealed that product was prepped at around 830AM. Observed ribs in the gab n go exceeding them load line and temped above 41F. CDI - Allowed PIC to remove and cool back down to 41F or below in the walk in cooler.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 Observed supremely creamy Brie date mark 7/16-7/24, Ecalite Brie 7/9 - 7/18 and Saint Andre 7/16-7/24. discussion with the PIC on date marking. Observed the original brie block cut and exceeded 7 day date marking. CDI - Supremely creamy Brie expires today however the label exceeds 7 days (Hand write the 7/22 on the label) Excalibur Brie was expired and also exceeds the 7 days - discarded. Saint Andre also exceed 7 days date marking requirement - hand write 7/22 on label. Provide moisture content documentation that these cheeses can exceed the 7 day datemarking or correct labeling to reflect a 7 day shelf life.
-REPEAT-
For more information on date marking please visit: http://meck.co/FoodSafety |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed dry ingredients unlabeled at the pizza prep station. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. General cleaning needed at refrigeration vents on the cheese case and interior of the reach in cooler at the pizza station. |