|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bottle with 0ppm sanitizer. CDI-PIC provided bottle with 50ppm sanitizer |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked cabbage at 117F in hot holding unit. CDI-PIC discarded |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed carrot onion mixture in vinegar at room temperature. Hot vinegar is added to vegetables. Discussed options with PIC. Rather than go through product testing or apply for a variance, PIC said he would keep these items cold. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabled bottle of all purpose cleaner. CDI-PIC labled bottle |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. PIC using chlorine for sanitizer and has no chlorine test strips available. VERIFICATION REQUIRED |