|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer bucket of quat on front line and at bakery area < 200ppm. CDI - buckets were changed out during inspection |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed two pans of portioned sized white bean salad sitting out on counter at pass through expo window > 45F. PIC stated that product was on TPHC. Observed no written procedures or time documented. CDI - time written in on tape below product during inspection and procedure form e-mailed to PIC. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans at back shelf wet stacked. |