|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Observed quat in sanitizer bottles at 100ppm. CDI-Food employee changed quat and it read 200ppm by the end of inspection. |
|
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 chicken tenders and potatoes wedges below 135F (see temp chart) CDI-PIC explained they go through these in less than 1hr, allowed to keep on basis time. |
|
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 sanitizer bottles with disinfectant/deodorizer/sanitizer but no indication of which one they are using. CDI-PIC labeled sanitizer correctly. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 heavily dented cans in the dry goods area. CDI-PIC set aside to be voluntarily discarded. |