|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer in 3 compartment sink measuring 50-100 ppm quat. CDI - more sanitizer concentrate was added to sink and final measurement was 200 ppm, as required. Make up sanitizer with room temperature water and check the concentration each time you make a sink full before you use it or fill buckets from it. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in three of three tested buckets at 50-100 ppm quat rather than required range. CDI - sanitizer remade and buckets refilled with sanitizer at 200 ppm quat. |