|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 buckets of sanitizer to be reading low. CDI-Buckets were re-made to correct concentration. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 of pans of mashed potatoes below 135. One on serving line and 2 in hot box. CDI-All 3 pans were reheated to above 165 F. |