|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Change sanitizer more frequently to ensure concentration =200ppm. Observed sanitizer concentration <200ppm. CDI replaced sanitizer. Label or distinguish water from sanitizer. Observed water in sanitizer bucket at serve line. CDI: water removed from area. 4-501.114 |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Maintain temperature of cold TCS food at or below 45F (41F according to TPHC procedure). Observed Ceasar salad >45F. CDI: salads made <2hrs prior - placed in walk-in for quick cool. 3-501.16 (A)(2) |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Air-dry all food trays before stacking. Observed wet, tightly stacked food trays. CDI: separated for drying. 4-901.11 (A) |