|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer at 0ppm. CDI bottle filled with new sanitizer. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed marinated msuhrooms, pasta, spinach, lettuce wedges, spring mix, ceasar salad, honeydew, cantelope, fruit salad in self service unit at 47F and above after 4 hours. CDI items discarded and replaced with fresh product. |