|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Maintain sanitizer at approved concentration. Observed buckets w/chlorine sanitizer below 50 ppm. Gave instruction. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
.Use approved cooling methods. Observed dumplings in tightly stacked, tightly covered containers. Gave instruction. |