|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
High temp dish machine sanitizing temperatures were not reaching 160F on surface of high temp registering dish plate - only about 134F. Rinse cycle thermometer gauge was also not reaching 180F. Until adjustment, facility will use dish machine to wash and then use sanitizing basin in 3 compartment sink to sanitize. QAC concentrations in 3 comp were correct. Verification required by 7/21/22
Advised PIC to have dishwasher rewashed/sanitize utensils that were run through dish machine only before opening today. |
|
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 raw meatball mix in walk-in cooler above 41F due to recently being out for prep. Food was covered with plastic wrap. CDI-Wrap was peeled back and food was allowed to actively cool. |