|
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 quat sanitizer read 50ppm in 3 compartment sink. Sanitizer solution not coming out of hose at correct concentration. Requires repairing so that sanitizer comes out of hose at correct concentration (200-400ppm for quat). PIC emptied bay and refilled to correct concentration by manually diluting sanitizer. - VR - Verification required within 3 days. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety - Observed spinach and kale being held on time in small flip top unit up front. No written procedures available at time of inspection for this process. - CDI - EHS provided PIC with TPHC form. PIC completed form while EHS present. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food debris in bottom of multiple reach in units. Increase cleaning frequency to prevent accumulation. |