|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Some plates soiled, CDI- Taken to dishwasher. REPEAT.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Sink and Surfaced sanitizer not recording at proper color concentration according to color chart. Test kit says to submerge strip in for 4 seconds but PIC and EHS have to keep strip in for 10 seconds to get an accurate reading. VR. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Shrimp and asparagus recorded above 41F (see chart). CDI- Discarded |