|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
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 dish machine to have a sanitizer concentration of 0ppm. EHS observed that the sanitizer line to the dish machine was leaking chlorine. CDI-PIC called ECO lab to come out to repair the machine. 3-comp sink will be used to sanitize dishes after they are ran through the dish machine. VR to be done by 08-29-22 |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in kitchen. EHS advised PIC to call pest control |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes in the clean dish area to be wet stacked. CDI-dishes were unstackedto allow for air drying. |