|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed yams on the steam table holding at 118F. PIC reheated yams to 165F and place back on steam table. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed meatloaf, chopped bbq, and potato salad prepared the day before stored in the tall reach in unit without a date. CDI-PIC dated items on the day it was prepared. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.-Womens bathroom is lacking a lid on the trash can. |