|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed QUAT sanitizer in the 3 compartment sink at ~50ppm concentration. CDI- sink was drained. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed half and half and skim milk cold holding above 45F in a reach in cooler (see chart). The ambient air temperature of the cooler was 44F after several minutes of monitoring. EHS instructed staff to monitor cooler temperatures and schedule repairs if the unit cannot maintain foods at 45F or lower. VR required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed a chemical cleaner and sanitizer wipes stored above food items/single-use items at the back storage shelving. CDI- storage rearranged. |