|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed bucket of quat sanitizer reading 0ppm on front serving line. Maintain at 200-400ppm quat. Bucket removed and refilled with sanitizer at proper levels. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment- Maintain cold foods at or below 45F degrees. Observed butter in stand up reach in cooler at 51F degrees. No other items were in cooler and PIC stated that she has already put in a repair order for the cooler. The butter was removed and discarded.3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Maintain proper date marking. Observed american cheese, open spaghetti sauce, and ham slices not date marked in walk in cooler. Provide date marking for all opened ready to eat items.3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking |