|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed sticker residue on a few metal containers on storage line. Advised to clean better. CDI - pulled items to soak in hot water. |
|
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 roast beef in temperature danger zone. Refer to temperature chart. CDI - advised to keep hot foods hot. Placed lid on product and turned up temperature. Product in proper temperature. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in the temperature danger zone. Refer to temperature chart. CDI - pulled items to cool down. All items are in compliance. Educated to cool food down if in the temperature danger zone. Cold holding equipment is not for cooling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer at 0 ppm. CDI - refilled with proper quat solution at 200 ppm. Advised to use test strips and refill more often. |