|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment 4-501.114 Maintain sanitizer at correct concentrations. -P - Observed one weak sanitizer bucket. CDI - new sanitizer was provided at the proper concentration. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed grits in the steam well at 89F. CDI - PIC Cleo discarded the item. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed sliced cheese at 50F and ham at 49F in the prep unit by the prep line. CDI - cheese was discarded and the ham was cooled down in the freezer. |