|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed 0ppm chlorine at the dishmachine today. Maintain 50-100ppm. Chlorine concentrate container was changed out to correct today.4-501.114 Observed lettuce debris still inside of the lettuce spinner today. This cannot be sanitized properly if it is not cleaned first.4-601.11 |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
Observed Salmon that had been ordered as fully cooked and did not meet 145 for 15 secs. as required for fully cooked fish. Salmon placed back on grill to get up to temp.3-401.11 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed mulitple bus tubs that were tightly covered and stacked upon one another today with fresh cut lettuce in them. Lettuce was >45F. Cool foods using approved methods. Lettuce unstacked and lids removed to speed cooling today.3-501.15 |