|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed numerous sanitizer buckets below 150ppm Quat. Staff refilled with new sanitizer at 150ppm multi quat. |
|
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 raw chicken at 52F and wash at 54F in top of breading station. Items were immediately discarded. Unit is functioning as it's holding food at 41F in bottom of unit. Keep lids closed when not in use. Staff advised they'd turn the unit down to 35F from 39F. Monitor. |
|
54
|
0.50
|
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. Observed 2 personal beverages on prep area/near food in front. Staff discarded. There is an employee area in the back room - use this area. |