|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed multiple sanitizer solutions at 100 ppm. CDI- remade to 200 ppm |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pre-assembled hamburgers held above steam well at. CDI- placed on Temporary TPHC |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
*3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened and re-sealed bag of cut iceberg lettuce at in walk in cooler date marked 4-16-15. CDI- discarded |