|
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 or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
Quat sanitizer from dispenser at 3 compartment sink was below 200ppm (about 50-100ppm). Wiping cloths used to wipe down food contact surfaces at prep sink were also stored in solution measuring QAC below 200ppm. PIC contacted technician for adjustment. Until QAC sanitizer is dispensing at proper concentration, facility is using chlorine for sanitizing solution in 3 compartment sink and in wiping cloth buckets. Facility has appropriate test strips. CDI- During inspection, chlorine sanitizer was made in 3 comp sink basin and measured 100ppm. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee food stored with facility’s food for sale. CDI- Employee food was relocated into properly labeled storage. |