|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at proper concentration. Observed bleach sanitizer in bucket at 10ppm. CDI, bucket dumped and refilled with bleach sanitizer at correct strength (100ppm). |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Maintain TCS foods for cold holding at 45F/below. Observed rice and shell eggs at wok station counter > 45F; fried tofu inside top of flip top cooler > 45F; rice noodles on counter > 45F. CDI, all items moved to walk-in and reach-in cooler to cool down. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Store wiping cloths in chemical sanitizer when not in use. Observed wiping cloths laying on counter. |