|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3-comp sink to have a concentration of 0ppm. CDI-sanitizer was drained out of sink and refilled to have a concentration of 100ppm. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed small containers of potato salad and macaroni salad that were cooling with the lids on in the reach in cooler. CDI-lids were removed and containers were placed in an ice bath to quickly cool. |