|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed a scoop in sanitizer water at 0 ppm at the 3 compartment sink. CDI - 200 ppm sanitizer was added to the sink. |
|
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 burgers and hot dogs holding below 135F. CDI - items were reheated to at least 165F; see temperature chart. |
|
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 lettuce, tomato and salsa holding above 45F. CDI - items were placed in the freezer to rapidly cool; see temperature chart. |