|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed two spray bottles of quat sanitizer less than 150 ppm. CDI- Sanitizer re-made to proper strength. Be sure to check sanitizer strength with test strips and change out spray bottles regularly as needed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of fried chicken/ buffalo chicken wings at 126-128 degrees. Appears one side of warmer may not be working properly as all heat lamp bulbs are burned out of that side. Have warmer serviced as necessary, replace burned out bulbs. Will follow up within 10 days to check warmer. Out of temperature chicken disposed of. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Properly store cleaned equipment and dishes to prevent contamination. Observed dirty price tag holders stored on same shelf co-mingled with clean dishes on clean dish storage rack. Dirty items removed from shelf for cleaning. |