|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 Hot Water and Chemical-Methods - P Follow manufacturers instruction for sanitizer contact times. Observed facility dunking food contact surfaces into sanitizer for approximately 2-3 seconds before allowing the surface to air dry. The sanitizer manufacturer recommends a contact time of 1 minute. CDI- instructed PIC to inform employees of 1 minute immersion time. |
|
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 one pan of french fries hot holding below 135F on the hot line (see chart). CDI- EHS instructed PIC to reheat product to above 165F. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- bottle contents discarded. |