|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
*Pepsi one door reach is cold holding (Salsa, Cream Cheese, and Sour Cream) above 41F. CDI- TCS foods were moved to a different cooler. Facility will need to store TCS foods in another unit until unit checked to ensure maintaining 41F and below. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-204.11 - Sanitizers, Criteria: Chemical sanitizers used on food contact surfaces shall not exceed concentrations of 200ppm for chlorine or 400ppm for quaternary ammonia. P
*Observed that the sanitizer solution was above 200 ppm for the chlorine sanitizer bucket. CDI- the sanitizer solution was diluted to appropriate levels. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 - Floors, Walls, and Ceilings: Establishment must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed and installed so they are smooth and easily cleanable. Antislip floor coverings may be used for safety reasons.
* Detail air vent shields throughout the kitchen - dust observed. |