|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizing solutions at proper concentrations. Observed 2 out of 3 sanitizer quat spray bottles < 150ppm. Observed 1 quat sanitizer bucket < 100ppm. CDI, by changing out all sanitizers to proper concentration of 200ppm. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use proper methods for cooling TCS foods. Observed romaine lettuce stacked in pan at top of prep flip top cooler. Do not stack items too high to ensure temperature is maintained. CDI, moved to another pan and stored below. Observed a pan of peppers and onions cooling from breakfast on counter < 135F. CDI, moved to cooler. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Enusre food packaged in facility and displayed for self-service are properly labeled. Observed individually wrapped brownies at self-serivce missing address. |