|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf
Knife stored in handsink. CDI- Removed.
6-301.11 Provide soap for handwashing at each handsink. -Pf
Soap not provided at back handsink. CDI- Provided. |
|
16
|
0
|
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
Dish machine recorded 0ppm chlorine. Tube was removed from bucket and inserted back in and ran again and recorded 100ppm. Assure dish washers are using strips to test before running. |
|
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 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 .
Goat cheese grits recorded above 41F in WIC. Time sticker indicated they were cooled overnight and failed to cool properly. Consider separating into shallower pans as product is vert thick. CDI- Discarded. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 .
Multiple cold holding violations of TCS foods in flip top coolers. Found that coolers were set to a 1 setting in knob. Knob turned to 6. Ambient air temp. Dropped. Some foods discarded, some placed on TPHC. REPEAT. Same nature of violation as last inspection. Assure that units are always turned to proper cold holding setting. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Wet stacking of metal pans observed. Air dry before stacking. |