|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
.4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer in 3 compartment sink near meat cutting table measured between 0 and 100 ppm quat. Required strength is 200 ppm. CDI - sanitizer basin was emptied and refilled with sanitizer at correct strength. |