|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment
4-501.114 Maintain sanitizer at correct concentrations. -P One bottle of sanitizer testing at 0ppm quat. CDI - Bottle dumped; all others tested 200-300ppm quat. |
|
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 Whole pork tenderloin in hot box holding at 127F on out side; center temped at 137F. CDI - Reheated. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on counter. CDI - Relocated to dirty cloth hamper. |