|
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 Observed ramikins of sour cream on serving line cold hold block holding at 58 degrees, ramikins were in a pan and double stacked. CDI- Sour cream moved to fridge unit to chill and will be cold held directly on cold block single stacked. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in spray bottles and at 3 comp that had not been diluted enough, appeared on test strip to be above 400 ppm. CDI- Sanitizer diluted to proper strength, spray bottles chaged out. |