|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed quat sanitizer in buckets @ 0ppm. CDI - buckets dumped and refilled with sanitizer @ proper concentration. |
|
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 brisket in hot box @ 72F. PIC reports that proper final cook temp was achieved. CDI - brisket reheated to proper temp and will be cooked. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Remove household chest freezer from facility. (Transitional item #2). |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Obs. coats, hat, cell phone and keys stored on shelf with dry goods.
General Comment: Tracked transitional. All items completed except #2. |