|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 50ppm. Sanitizer dispenser not properly dispensing solution. CDI: PIC remade solution by hand with cold water- 150ppm. REPEAT VIOLATION. |
|
21
|
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 gravy and potatoes being held below 135F on breakfast bar. CDI: Education provided and product discarded due to end of breakfast hours. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs being held above 41F on breakfast bar. CDI: Education provided and product discarded due to end of breakfast hours. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser not properly dispensing solution at three compartment sink. PIC stated work order placed for broken dish machine and sanitizer dispenser work order would be placed. CDI: PIC remade solution by hand with cold water- 150ppm. |