|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P; Provide sanitizer during hours of operation; Observed no sanitizer available during inspection. CDI sanitizer made during inspection.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Keep food contact surfaces clean; Observed metal pans stored on storage shelf collecting debris in surfaces. (keep pans in wash rotation if not used often to ensure no debris collects on surfaces. CDI pans pulled and placed into dirty dish pit. |