|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P ***The chlorine sanitizer used to clean product contact surfaces in the spray bottle was 200 ppm when tested. CDI: The sanitizer will be remade to measure 50-100 ppm when ready to be used. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 - Food Temperature: Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. Pf ***No thin probe thermometer available during the inspection. CDI: Provided a thin probe thermometer to the PIC. |