|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Food contact surfaces of Utensils and equipment shall be sanitized before use after cleaning. Observed dish washer washing and rinsing barrels and lids used to store food in direct contact with no sanitizing step. CDI- Instruction provided and procedures changed |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso not being hot held at a minimum of 135 F. CDI- reheated above 165 F |