|
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 two pans of squash casserole that were stored below 135 F. PIC stated items were steamed an hour ago. CDI- Pans of product were steamed to proper temperature. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded chicken in walk-ion cooler that were stored at 43-44 F. PIC stated that items were cooked yesterday and cooled overnight. Also, a pan of raw chicken wings were found in refrigeration unit that were 43 F. PIC stated that items were not stored in cooler overnight. Chicken wings were placed in cooler 45 minutes ago. CDI- Two pans of shredded chicken were Denatured and discarded into trash can. Chicken wings were placed in walk-in cooler and allowed to chill. REPEAT (full points) |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. |