|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Ensure quat sanitizer is maintained at proper concentrations at all times. Observed sanitizer slightly weak in one bucket, CDI by refiling. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed sausage 127-128F in steam table, CDI by reheating above 165F. |