|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 buckets with quat sanitizer reading less than 200 ppm. Sanitizer was made up in adjacent 3-comp sink at approved concentration and clean towels were stored in buckets. Gave instruction to wet towels in sanitizer then fill buckets to maintain approved concentration. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed top layers of hot dogs on 2 steam tables at less than 135 F. Hot dogs were quickly reheated to 165 F. The weiners were left uncovered while the staff ate lunch. Cheese sticks were left over and were on pan above steam well. They were discarded and temperature issues were discussed. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed bag of frozen chili sitting in standing water to thaw. Thawing methods were discussed. Chili was still frozen solid and was placed in pan with flowing water. |