|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a box of unwashed tomatoes stored above containers of ready to eat foods like chicken, rice, lamb. CDI- box moved, PIC stated they will put tomatoes in with the rest of the produce in other reach in cooler to avoid storage order issues. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 . Observed spinach/onion fritters above 41F, see temperature chart. EHS observed that pan had been double stacked in cold holding unit, likely causing the rise in temperature. PIC stated employee pulled container from blast chiller when they ran out, double stacked in previous pan. CDI- fritters removed from unit, brought to blast chiller to rapidly cool. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bay set up in 3 compartment sink, registering at 400ppm quat sanitizer. EHS discussed process for sanitizer, PIC stated that the manual dispenser requires 3 pumps of sanitizer. EHS explained that concentration is too high, facility should use less sanitizer and test with test strips to ensure proper concentration. CDI- bay diluted to proper concentration. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed facility using a container of room temperature water to store utensils at cook line. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat sanitizer test strips with a faded/peeled label, unable to read label and compare test strips to color coded PPM chart. PIC stated he will order new test strips ASAP. VR by 6/5/22 to ensure facility has test strips in facility. |