|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
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 dish machine sanitizer at wine bar reading 0ppm on chlorine test strip. After draining, filling, and priming sanitizer, solution was still not feeding through properly. PIC put in maintenance ticket for dish machine. Until dish machine is sanitizing properly, facility will wash/rinse glassware in dish machine and sanitize using basin of quat from deli 3 comp quat sanitizer.
Verification required by September 27th. -REPEAT VIOLATION- No point escalation due to dish machine not being in use during inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 sliced turkey breast cold holding at 47 and sliced tomatoes cold holding at 45 at sandwich prep cooler as well as pizza sauce cold holding at 66F in pizza. Slice turkey and sliced tomatoes were observed over full and past fill line. CDI-PIC portioned sliced turkey and sliced tomatoes into smaller containers and placed into walk in cooler to rapidly cool. Pizza sauce was placed on temporary TPHC for 4 hours while other unopened bags were placed into the walk in cooler. -REPEAT VIOLATION- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed several containers of recently prepared sushi cooling in customer grab and go sushi cooler. PIC stated that items were prepared an hour ago and placed into grab and go cooler. CDI-REHS educated PIC on properly cooling in walk in cooler or freezer with vented or open lids and PIC relocated sushi to walk in freezer for rapid cooling. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Observed cooler handles such as walk in coolers and freezers with dried food debris/grease debris. |