|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
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 0 ppm chlorine sanitizer at dish machine for bar on main floor. CDI - PIC found sanitizer bottle to be empty, replaced with a new one and dish machine measured min 50 ppm. -0 points |
|
22
|
1.50
|
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 cooked chicken pieces and veggie burgers holding above 41F in cold drawer near grill. PIC stated items were placed in drawer within the last 4 hours. CDI - PIC placed items in blast chiller to cool quickly. -1.5 points |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several plastic containers wet nested and stored clean on racks near WIC. CDI - PIC separated bins and allowed to air dry. EHS discussed ensuring dishes are dry before being place in storage. REPEAT -1 points |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. -C Observed 3-comp sink near dish machine in need of repair. PIC stated ex. 3-comp will not hold water and a new one has been ordered. Order has been approved. Facility is waiting for date of installation. Dish machine is primary option for washing, rinsing and sanitizing. REPEAT -0.5 points |