|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. Observed quat sanitizer at less than 200 ppm in the 3 comp sink. PIC added sanitizer from pump bottle. Utensils and pans are being run through the dish machine which is operating properly. |
|
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 chicken nuggets 126F on steam table. Both pans pulled for reheating in the oven. |