|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink and several sanitizer buckets that was less than 150 ppm. CDI- Worker had been incrorrectly diluting quat sanitizer. CDI- Sanitizer re-made to proper strength 200-400 ppm. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pans of baked chicken on service line hot holding at 122, observed pans of chicken warmed at the same time in two different hot boxes also at 122 degrees. CDI- Chicken reheated to 165 min for proper hot holding. |