|
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 food employee sanitizing dishes at 3 comp sink, quat was 0ppm. Quat bag was empty. Facility does not have any back up quat. For now facility will be using bleach to sanitize. EHS and PIC mixed bleach to 50ppm and dishes were re-sanitized in bleach. VR required within 3 days. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP crab thawing in walk in cooler with packaging still intact. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
REPEAT
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth being stored in quat at 50ppm. CDI: PIC changed bucket and new concentration is 400ppm quat. (Bucket was filled before quat sanitizer at 3 comp sink ran out). |