|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed concentration of sanitizer at 50 ppm. Manufacturers instructions states a minimum of 200 ppm. CDI, PIC will use a mix of chlorine and water to sanitize until maintenance is done. PIC states business is slow and facility can accommodate. Maintenance request arrived and fixed the sanitizer dispenser. Concentration at 200 ppm.
Verification Required. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce at 44F. PIC states lettuce was cut at 9:30AM. CDI, item moved to walk in cooler. Lettuce reached 41F by end of inspection. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers and plates stored as clean. |