|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observe buckets of sanitizer with a very distinct pink color and reading at 600PPM sanitizer. PIC explained they make it themselves and they were told to make it stronger due to Covid. CDI- EHS explained stronger chemicals need to be used for high touch surfaces such as door knobs that are not FCS. PIC re-made sanitizer and it read 300PPM by the end of the inspection. |
|
19
|
0
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwiches below 135F in the hot box. PIC explained they had packaged it and put it in there less than 5mins ago. CDI-EHS observed chicken sandwiches being served before 4hr time frame. No points deducted due to the timeframe of packaging. |