|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed 3 comp sink that was 0ppm. CDI sink refilled at proper concentration. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Cole slaw, yogurt, cheese, and milk holding above 41F in walk in unit. CDI items discarded and milks moved to a different cooler for proper holding. Verification required. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer buckets and bottles used for wiping countertops at 0ppm. CDI bottles and buckets refilled. |