|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Quat sanitizer reading 0ppm in three compartment sink at Starbucks. Dispenser not functioning correctly. CDI - Dispenser changed out, sanitizer reading at 300ppm via test strips. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced tomatoes, cut mushrooms, and artichoke hearts holding above 45F in pizza make station. CDI - All discarded. Temperature violation could be due to double panning of items. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment:4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Crumbs and food debris in sliding door track at deli meat case. Wipe clean. |