|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of sausage in the prep top unit prepped this morning with a temperature of 45F. CDI- PIC moved sausage to the walk in cooler for more rapid cooling. REPEAT.
*Points not escalated due to major improvements on cold holding. Only one item out of temperature* |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dry dish rack area. |