|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Maintain quat sanitizer at 200-400ppm. Observed 0ppm in sink upon arrival. CDI by making sanitizer. Observed correct concentration in buckets. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
All ready to eat, potentially hazardous foods in refrigeration longer than 24 hrs must be labeled with the date prepared or discard date. Observed cheeseburgers, green beans and lettuce with no date marking in walk in cooler. CDI by instruction. |