|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3-vat sink @ 0ppm. CDI: PIC added emptied sink and refilled with correct sanitizer concentration. -1.5- |
|
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 metal insert pan of mashed potatoes in steam well being held below 135F. CDI: PIC rapidly reheated product. -0- |