|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use dish machine at bar area with sanitizer reading of 10 ppm. CDI-PIC corrected sanitizer levels to 50PPM. -REPEAT VIOLATION-
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener with dried food debris. CDI-REHS placed at dish machine area to be cleaned and sanitized. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. Observed portioned containers of spaghetti noodles in low boy not meeting cooling rate. Items were cooked a few hours prior and are still in cooling process. Items were observed stacked and covered with tight fitting lids. Also observed recently prepped salad mix in salad prep cooler not meeting cooling rate. CDI-spaghetti noodles were unstacked and lids were removed and salad mix was placed in reach in cooler for rapid cooling. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. Observed portioned spaghetti noodles in plastic containers stacked and covered with tight fitting lids while in the cooling process. CDI-PIC removed unstacked items and removed lids. -REPEAT VIOLATION- No point escalation due to noticeable improvement. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees prepping and handling food without head coverings. -REPEAT VIOLATION- |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
Yes
|
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 grease and food debris on flip cooler handles and on gaskets. -REPEAT VIOLATION- No point escalation due to noticeable improvement. |