|
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 a couple buckets of quat sanitizer too weak, under 150 ppm. CDI- Buckets remade to proper strength. Be sure to switch sanitizer out as often as necessary to maintain proper strength. |
|
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 a pan of potato wedges at 128, carrots at 129, and meatloaf patties at 128-130 in warming cabinet. CDI- Foods reheated above 165 for proper hot holding. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chef salad and side salad being held with TILT but times were not on TILT board per approved TILT procedure. CDI- Times for these foods put on TILT board. |