|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3 compartment sink testing at 0-10 ppm. Tube inserted in bulk sanitizer not primed. Observed buckets and spray bottles testing at 0-10ppm. CDI by refilling sanitizing solution and testing at 200ppm. |
|
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/PfObserved caesar salads on TPHC procedure without time mark on dry erase board. CDI by recording approximate time salads were removed from 41 F cold hold. Incorrect date recorded on dry erase board. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on carts at each serving station. Keep wet wiping cloths stored in sanitizing solution when not in use. |