|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 Hot Water and Chemical-Methods - Maintain sanitizer at approved concentration. Observed quat sanitizer at < 150 ppm. Multi-level product good at 150 - 400 ppm. Replaced jet in dispenser. CDI |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Maintain all TCS foods at cold hold at or below 45 F. Observed multiple items at 45-55 F for less than 4 hrs. Items were in or came from lower reachin on front line. Items were quickly rechilled and held in walkin. Service was called while on site. |