|
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 broccoli in hot holding at 95F. CDI - Broccoli was voluntarily discarded by PIC. -1.5 - |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen shrimp thawing in bowl next to prep sink. CDI - Shrimp was moved to continue thawing in RIC. - 0.5 - |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep surface. CDI - Wiping cloth moved to sanitizer bucket. - 0 - |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaes of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Observed cardboard being used to cover prep surfaces frequently exposed to splash and spillage. Observed cardboard being used to cover floor in WIC. Must a use nonabsorbent, and easily cleanable material. - 0 - |