|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
Sanitizer was weak in 3comp sink.
CDI: Sink was drained and new was made. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Multiple items on prep line were out of temp. Ex. Pepper 46F, sliced cucumbers 46F. Cold holding should be 41 or below.
Talk with PIC about closing tops after use, and asked to have the unit turned cooler. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Pans stacked wet after being washed rinsed and sanitized.
CDI: PIC had all pans stacked wet separated to allow for proper air drying. |