|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Maintain Equipment, Food-Contact Surfaces, and Utensils clean to sight and touch- P Observed multiple soiled utenisls stored as clean.4-501.114 Maintain Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature and Concentration- P Observed sanitizer dispenser at 3 comp sink dispensing at 0 ppm QAC. CDI- changed to bleach 200 ppm |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Maintain cold held TCS foods at 45 F or colder - P Observed pasta salad, deli meat and HB eggs in prep unit at 48 F or higher. CDI- removed to flash cool |