|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the 3 comp sink sanitizer dispensing at 50ppm. Observed sanitizer in spray bottle at 50ppm. VR- PIC to have the dispenser checked for servicing and temporarily manually prepare sanitizer at 200ppm quat, as the manufacturer specifies. A return visit will be made within 10 days to ensure correction. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one sliced watermelon stored on ice in the aisle of the produce section at 47F. This one slice was stored not fully submerged in the ice and was placed into the ice less than 2 hours prior to arrival. The product was fully submerged into the ice to allow for proper temperature control. All other products measured at proper temperatures. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the rolling rack cart, cover and trays used to trasport pans of salad bar items. Observed minor dried debris on the splash guard near the food prep sink and on the drain board of the prep sink. |