|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chemical sanitizers shall be at designated concentration levels by manufacturer. Observed quat sanitizer below 50ppm. CDI item refilled with proper concentration. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F or below. Observed fruit mix, cantelope, spinach, and honey dew at salad bar and display in ice at 48F and above. CDI items placed in freezer for cooling. Repeat. |