|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxed unwashed produce stored over ready to eat foods (cut lettuce) in the walk in cooler. For more information on food storage order please visit: http://meck.co/FoodSafety |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce temped below 135F in the hot holding cabinet and on the steam table. CDI - PIC reheated the sauces to 165F. Ensure you are temping multiple areas of the product to ensure proper heat transfer.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer under the prep table bleached out the test strip and was in a quat santizing bucket. CDI - PIC discarded the sanitizer and discussion with PIC above labeling to prevent misuse. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects in the light shields in the kitchen and in the dry storage room. Remove the dead insects. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the heat sanitizing dishmachine is currently not sanitizing CDI - PIC stated they have a work order and that they are running the equipment through and sanitizing in the 3-compartment sink. Repair the dishmachine |