|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
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 bar dish machines at 10ppm. CDI: dish machines primed and is now dispensing chlorine concentration of 50ppm-100ppm. REPEAT VIOLATION -1.5- points deescalated due to improvement from previous inspection. |
|
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 a container of sliced melons on the expo counter at 51F. Per PIC, container was brought out less than an hour ago. CDI: container brought into the walk in cooler to quickly cool. -0- |
|
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 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 smoked salmon (4/18), dinali tomato (4/14), mushroom stuffing (4/15), and canned tomato (4/14) stored in the tall reach in at the back kitchen past 7 days. CDI: all items voluntarily discarded. REPEAT VIOLATION -3- If violation continues to be a repeat, a risk control plan will be implemented. |