|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Observed two sanitizer bottles used to sanitize slicers at 0 ppm quat. Slicer was in process of being cleaned but sanitizer step had not been performed. CDI- bottles filled with quat sanitizer at 200 ppm. Make sure sanitizer bottles are checked regularly and before using at first cleaning of the day. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Found potato soup 123 F in holding well at self-serve station. PIC determined soup had not been reheated properly before holding. CDI- Soup moved back to oven and reheated to above 135 F within two hours of initial heating. |
|
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: Found cut greens at sandwich make station and wrapped deli sandwiches on floor aisle both above 45 F. CDI- all sandwiches made today moved back to blast chiller.Greens moved to walk-in cooler. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks clean. Noticed undersides of faucet handles with build-up at one handsink. |