|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed buckets of sanitizer under serving line at 0 - 100ppm quat. CDI - Buckets dumped and refilled at correct concentration. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced cheese and cut tomatoes holding above 45F on serving line. CDI - Items placed in reach in cooler for rapid cool down. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Salads are being cooled with lids closed. CDI - Instructed staff to leave lids open until salads are cooled down to 45F. |