|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Quat sanitizer in spray bottle in kitchen area and red bucket at bar area at 0ppm. CDI - dumped and refilled to 200ppm.
Chemical dishmachine not sanitizing properly - 0ppm. CDI - sanitizer container was changed out, dishmachine was primed by maintenance, and now sanitizing at 50ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Multiple food items inside make table in kitchen area > 45F (see temp chart). Maintenance on site. It was determined there were several products blocking air flow inside cooler. All products removed and transferred to walk-in cooler until cooler can be maintained at 45F/below. Verification required. |