|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed sanitizer in three compartment sink with items present inside for sanitizing at 100 ppm. CDI - Remade to 150 ppm.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat non-compliance; Observed tomatoes and lettuce in cold hold unit at 52 and 49 respectively. CDI - cooled to
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wiping cloth in sanitizer at 100 ppm.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |