|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed 3 comp at the end by sushi and 3 comp at starbucks below 100 ppm. Use test strips more often to check concentration. CDI - advised to create quat concentration at 200-400 ppm; Refilled at proper concentration. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed meatballs at sandwich make prep area overstacked and out of temperature. Refer to temperature chart. CDI - advised to watch out for overstacking. Food employee removed excess product. Rest of product at proper temperature, holding at 41F. REPEAT VIOLATION. |