|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed ice machine guard collecting residue and damaged.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed teriyaki chi ken at 122. CDI - Discarded
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed cabbage in flip top at 50 and noodles at 48. CDI - moved to cooler, lids closed.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wiping cloth sanitizer at 100 ppm at rear hand sink.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |