|
14
|
0
|
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 10PPM in the spray bottle, other bottle was so strong it bleached the strip out. CDI-PIC made low sanitizer up to 50ppm, and they labeled the strong bottle "concentrate" to indicate to was pure bleach. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes at 113F at 7:45am, PIC said they were warming. At 8:30 they were 114F. CDI-PIC took to steamer to reheat to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stand up 1 holding yogurt and pizza slices above 41F. The unit had trays stacked tightly together and one blocking the fans at the top. Observed corn and marninara at 80F. PIC said they had this out since before they arrived and wasn't sure if this was a TCS food. CDI-EHS explained food needs to stay cold or hot before cooking, unless in prep. PIC voluntarily discarded corn/marninara/yogurt/pizza slice. |