|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chemical sanitizers shall meet levels designated by the manufacturer. Observed sanitizer bottles at 0ppm. CDI bottles refilled with proper concentration. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held should be 135F or above. Observed meatballs at 123F and black beans at 113F. CDI foods reheated to 200F or above and water added to heating wells. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Foods shall be cooled uncovered and in shallow containers. Observed turkey and ham cooling tightly covered. CDI items uncovered. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-101.11 Characteristics-Materials for Construction and Repair - P. Materials of utensils and food contact surfaces shall be safe, durable and corrosive resistant. Observed green peppers stored in a platic shopping bag. CDI peppers placed in plastic cambro. |