|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Properly wash, rinse and sanitize all food contact surfaces. Observed residue on one basting brush. CDI placed at 3 comp. sink to be rewashed. Maintain quat sanitizer 200-400ppm. Observed one red bucket with about 100ppm. CDI by refilling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Discard any open/prepared ready to eat potentially hazardous foods after 7 days. Observed open bag of shredded cheese + sliced cheese past 7 day expiration. CDI by discarding. |