|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
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
Chlorine sanitizer at bar dish machine was not registering (0ppm) due to the Eco San being empty. CDI-Eco San was refiled during inspection and achieved the correct sanitizing concentration (about 100 ppm). Repeat
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
Observed a few food containers on clean rack above 3 comp sink with leftover sticker residue and food debris on food contact surface. CDI-Items were returned to dish machine. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Items prepared yesterday - chili, queso, marinara - were not marked with prep date. CDI- EHS allowed PIC to date mark items with yesterday's prep date. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed boxes of food on floor in outdoor walk-in freezer. Observed ice used for drinks at bar was uncovered. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket of sanitizer containing wiping cloths - sanitizer concentration was 0ppm. EHS assisted employee and PIC with sanitizer dispenser and water temperature at 3 comp and bucket was refilled with quat at 200-400ppm. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers wet stacked on clean dish rack above 3 comp sink. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Facility did not have chlorine test strips for dish machines sanitizer at bar and in kitchen. CDI-EHS provided several chlorine test strips to PIC and PIC contacted Eco Lab to obtain test strips during inspection. Repeat. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open
5-501.115 Maintaining Refuse Areas and Enclosures - C. Observed bags of waste, wood pallets and old furniture scattered on the ground around the dumpster and cardboard receptacles. Lots of buildup and debris on grease traps. Refuse shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Repeat |