|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations - observed some sanitizer in bottle and in sink at 100-150ppm, others were correct - must maintain = 200ppm QAC |
|
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 - observed grilled cheese sandwiches at 109.8F, not held in hot well - if made fresh may want to consider holding these under Time as a Public Health Control - (TPHC) procedures - also observed baked chicken at 112F on service line - CDI by discarding foods |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using TPHC. Clearly mark food with begin and end times - observed date, rather than time, marked on TPHC board - CDI by beginning to mark times on board. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 (A) Air dry equipment and utensils after cleaning and sanitizing - observed wet-nested pans on clean storage shelves - allow thoroughly air dry prior to stacking. |