|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in flip top unit and reach in that were above 41F. Tomatoes were sliced before EHS arrival but were being used by cook for sandwiches. CDI-tomatoes placed into freezer to quickly cool. Foods must be 41F or below. REPEAT |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
.3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloth being held in sanitizer that had a concentration of 0ppm. CDI-sanitizer was replaced with new sanitizer with a concentration of 100ppm. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two deep freezers in the back that were not ANSI certified. |