|
16
|
1.50
|
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 Observed dish machine at the bar dispensing chlorine sanitizer concentration less than 50ppm. Per PIC, dish machine has been running a couple cycles already before inspection. CDI: dish machine primed and is now at a concentration between 50ppm-100ppm. -1.5- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed 2 deep white tubs and 2 metal pans of H. Salsa in the walk in cooler at 47F. Per PIC, salsa was made yesterday (2/6). CDI: all salsa was voluntarily discarded. -1.5- |
|
33
|
0.50
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed H. Salsa in the walk in cooler cooled in deep white tubs and deep metal pans. Per PIC, cooling method of salsa was to store it in the deep white tubs and leave it uncovered for a couple hours then cover it. EHS suggested to use ice wands to help speed up the cooling process or use shallow pans to cool quickly and also temp it to make sure it gets to 41F or below. CDI: salsa was voluntarily discarded -0.5- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked. Ensure all dishes are fully air dried before stacking. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed several torn gaskets in the kitchen. Recommend to replace.
Observed shelving in the walk in cooler rusting. Recommend to repair or replace.
-0- |