|
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. Observed dish machine reading 0-10 ppm chlorine sanitizer. Dish machine was primed and sanitizer read 200 ppm for 2 cycles. After the 2nd cycle, the sanitizer dropped down in the tube and was not pulled up during the next cycle. This cycle read 10ppm. CDI - Sanitizer was changed out to a fuller container and machine was primed. 4 cycles after switching container read 200 ppm chlorine sanitizer with no drop down. PIC to keep an eye on machine and make sure sanitizer does not drop back down. Contact dish machine servicing company to double check the problem. - 1.5 - |
|
22
|
0
|
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 lettuce holding on serve line between 41F-44F. CDI - Ice added underneath items. - 0 - |
|
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 inside of shelving on cook and serve line in need of cleaning. - 0 - |