|
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 dishes being sanitized at oppm chlorine sanitizer. CDI: PIC added more chlorine sanitizer and is now reading 50ppm-100ppm. -1.5- |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 pork and chicken on the steam well at 121F. Per PIC, items have been there for about 45mins to an hour. CDI: PIC reheated to 165F and placed back on the steam well. REPEAT VIOLATION -3- |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken and beef thawing with running water at 112F. CDI: hot water was changed to cold water at 68F. EHS discussed with PIC on water temperature for thawing. -0.5- |