|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three compartment sink dispenser producing sanitizer at a concentration of 0 ppm QAC, as well as a sanitizer spray bottle at less than 50 ppm QAC. CDI: PIC adjusted feeding tube attached to sink and after adjustment, sink produced sanitizer at 200 ppm QAC. REPEAT. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in small low boy unit beneath expo window holding between 51F and 56F. Observed all TCS foods in back sliding glass door unit holding between 47F and 49F. All out of temperature TCS foods were voluntarily discarded by PIC. VERIFICATION REQUIRED to determine long term compliance. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pickled cabbage with a date of 05/15 in flip top unit. CDI: Cabbage voluntarily discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in sliding glass display unit. Ambient air temperature was 46F, and electronic display thermometer showed 36F. |