|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain all sanitizer at required concentrations. Observed quat sanitizer at 100ppm in buckets. All were discarded and re-filled at proper concentration. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all hot foods at proper temperature. Observed fish sandwiches as low as 122F. Sandwiches were double stacked. All were vol discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
3-501.19 Time as a Public Health ControlProperly follow time as a public health control procedures. Observed no time recorded for TPHC items. These items were removed from service. Ensure items on TPHC are not removed from temperature control and then placed back into refrigeration. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food LabelsProperly label all self service, packaged products as required by the rules for salad |