|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed 0ppm quat sanitizer in spray bottle used for FCS. CDI - dumped and refilled with sanitizer from dispenser at 200ppm. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat - 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed several items including beef taquitos, brats, big bite hot dogs, and regular hot dogs < 135F ( see temp chart). CDI - reheated to > 140F. |