|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
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 sink and surface sanitizer at 3 comp sink and at the mop sink dispensing at a higher concentration than what manufacturing label says. Maintenance has be notified and will come tomorrow to fix. Facility is to wash dishes and utensils through the dish machine until dispenser is working properly. VR within 3 days to ensure dispenser is dispensing at the correct concentration.
REPEAT VIOLATION -1.5-
no points escalated due to improvement from last inspection. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 fingerling potatoes and artichoke dip in the hot box at 130F and 114F. CDI: potatoes reheated to 198F during inspection and artichoke dip voluntarily discarded
Observed beer cheese at 129F. CDI: beer cheese reheated to 184F by end of inspection.
-1.5- |
|
33
|
1
|
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 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 several TCS foods in the walk in cooler cooling in deep plastic containers and tightly closed. CDI: TCS foods moved to sheet pan to cool quicker. REPEAT VIOLATION -1- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple dishes wet stacked. Ensure all dishes and utensils are fully air dried before stacking. REPEAT VIOLATION -1- |