|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations - observed sanitizer at 0ppm QAC and 50ppm QAC in 2 buckets, at 50-100ppm QAC in spray bottle - must be = 200ppm QAC - CDI by re-mixing |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.15(A) Maintain TCS foods in hot holding at 135F or above - observed hamburgers and cheeseburgers in hot holding cabinets at 123F, and 127F, 128, respectively - CDI by re-heating |