|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer read 0 ppm out of dispenser and bucket. CDI - Dispenser sanitizer bottle replaced to read 300 ppm.
Establishment has a policy to change buckets every two hours. Sanitizer concentrations change with use and if food debris or liquid is introduced to it. Buckets shall be monitored more closely and changed as the concentration gets to low to properly sanitize any surfaces. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Milk is being left out for to long causing it to read 53F. Some milks read 40F. Ensure that the procedures used during prep of beverages ensures that al TCS products are maintained at 45F or below at all times. CDI- Placed in reach in for cooling. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - .Minor cleaning needed in reach in cooler. |