4-501.114; Priority; Sanitizer buckets were weak or vacant of sanitizer. Use test kits and change solutions as often as necessary to maintain manufacturer concentration for sink and surface sanitizer. Use sanitizer on all food contact surfaces, equipment, and utensils. Buckets changed during inspection and then tested good. CDI
1.5
23.
3-501.18; Priority; One package of sausage had an expired date! All foods requiring date mark may be held for up to 7 days at 41F or below hold temp. Properly discard all items that have expired. Check dates frequently to ensure compliance. Product discarded during inspection. CDI
0.0
48.
4-501.19; Priority Foundation; Temperature at dish sink should be at least 110F. Turn hot water temp up to meet this requirement.
