|
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 (P) Maintain sanitizer at correct concentrations
Sanitizer in back prep room not at 200ppm. CDI-Dishes are being sanitized in main kitchen area. Contact commissary to have adjusted. |