|
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 vat at three compartment sink reading less than 50 ppm QAC sanitizer. CDI: PIC adjusted feeder tube and afterwards, sanitizer read 200 ppm QAC. EHS instructed employees to re-wash and sanitize any dishes that had been cleaned with low sanitizer. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs in left hot box holding at 130F. CDI: Hot dogs reheated to 165F and placed back into storage. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at register displayed with lip contact surface exposed to contamination. |