|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed rotisserie chickens that were cooling in the walk in and were between 83-91F after 2 hours. CDI by discarding. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed chlorine testing papers without the indication strip that indicates what the concentration of the sanitizer is. CDI by printing a label for the test strips. |