|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 0 ppm. Advised to keep quat sanitizer from 200 ppm - 400 ppm. CDI - changed out the quat concentrate. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs in the temperature danger zone. CDI - advised to place on time control. Emailed new TPHC procedures to facility. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach in the temperature danger zone. Refer to temperatur chart. CDI - advised to keep spinach at 41F or less. |