Maeva

Inspector's notes

Observed the mechanical dishwasher in the kitchen area reading at 25 ppm chlorine bleach sanitizer on the dishware after several cycles. The operator was was able to prime the system and bring the unit up to read 50 ppm. bleach for the final rinse cycle. A service call was also made to the chemical company servicing the unit at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed portioned salmon, butter, and cheese over filled in the top portion of the prep refrigerator at 47 -50 Deg. F. at the time of inspection. Per operator it was recently restocked and the items were placed in the walk-in refrigerator to cool down at the time of inspection. All Time Temperature Control for Safety Foods (TCS) must be maintained at 41 Deg. F. or below. Be sure to not over fill these units and maintain all products at no higher then 1" from the top of the pans, all items should be at or below 41 Deg. F. when placed in these preparation refrigerators and keep the lid closed when not in use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following in house made TCS food(s) with a date mark that exceeded the 7-days: tomato sauce 4/16. All items were voluntarily discarded at the time of inspection. Discussed the 7-day date mark requirement for all TCS foods, and how a variance may be required for extending the 7-day date mark for any TCS food item. Corrective Action: Corrected at time of inspection.