|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed quaternary ammonia sanitizer at 0 PPM in both sanitizer buckets in kitchen. CDI. Quaternary ammonia sanitizer was remade to 200 PPM. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed TPHC procedure not being followed properly. TPHC initial temperatures were above 41F (pico de gallo 45F, sour cream 43F, chicken wings initial temp 150F but not temped at correct time). I will return within ten (10) days to verify that TPHC procedures are being followed correctly. |