|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed 2 pans with dried food debris remaining. CDI: taken back to dish machine to be cleaned. |
|
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 pan of fried rice in hot box at 122-125F. CDI: reheated by cafeteria manager to 199F. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed 2 red buckets of weak quat sanitizer. CDI: buckets changed out with fresh sanitizer at 200ppm. |