|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer solution at three compartment sink- 0ppm. CDI: PIC provided new sanitizer solution and primed. Solution now reads 150ppm. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all deli meats and cheeses being held above 41F in make table. Food employee stated products were placed out around 12pm. CDI: Education and temp logs provided, temperature of unit turned down, foods moved to freezer for rapid cooling, and new product placed in make table.
**Continued non-compliance will result in Risk Control Plan being implemented and possible permit action being taken. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small white cutting board stored hanging above three compartment sink heavily scored. |