|
19
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of fried chicken hot holding on steam table at 122F. CDI - PIC reheated to at least 165F before placing back into hot holding. * Points not reduced due to improvement from last inspection. - REPEAT - - 0 - |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken, cooked chicken, macaroni, chili, kidney beans, and spaghetti holding above 41F in WIC. See temp chart above. Ambient air temp 45F. Items moved to walk in freezer to rapidly cool. A VR will occur no later than 1/2/2020 to ensure WIC is functioning properly. - REPEAT - - 3 - |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of lemongrass and container of fish stored on floor in walk in freezer. CDI - PIC placed items on shelving. - REPEAT - - 1 -
** No sign due to Covid-19 Pandemic |