|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
0 points. 3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Shredded lettuce 43F, pico de gallo 43F, sour cream 43F, guacamole 43F-the cooler on the chef's line is running warm, recommend having cooler maintained-there was water pooling the bottom of the cooler. I will need to recheck the cooler in 3 days. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
1 point. Repeat. 4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. Some pans were wet stacked on the utensil and dish storing rack. Ensure equipment and utensils are fully air dried before stacking away for storage. Air drying has improved-keep working at it. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
0 points. 4-302.14 - Sanitizing Solutions, Testing Devices: A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. The test strips had a damaged scale-need to replace scale/test strips. |