|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment:
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer in spray bottle and at 3- comp sink <150ppm. CDI: corrected to proper concentration.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build-up on under sides of soda nozzles rims and some soda nozzles. CDI: cleaned during inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed nacho cheese, baked beans, and green beans inside steam well < 135F ( see temp chart). CDI: all items reheated to > 135F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flat of eggs and a stack of american cheese that had been left out of refrigeration after service. Products temped > 41F (see temp chart). CDI: moved back to refrigeration. Discussed using TPHC for items that are used quickly and in 4 hours. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not in use stored on counter. Observed one wiping cloth stored under cutting board. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General comment:
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed single use cups stored inside flour, gravy, and pico. |