|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed low chlorine sanitizer at dish machine- 0ppm. CDI: PIC provided new sanitizer bottle and primed- 100ppm. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed marinara reheating too slowly to meet reheating parameters. Product placed on stove @10:30am. CDI: PIC rapidly reheated product (>165F). |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed marinara and truffle cream sauce being held above 41F in 2-door reach-in cooler. Other TCS foods in unit 41F or below. Product stored on bottom shelf- possible blocked air flow. CDI: PIC voluntarily discarded product and rearranged storage order. |