|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced ham in cold drawer and portioned steak in flip top hled above 45F. CDI - Items relocated to walk in cooler for rapid cool down; discussed food stacked above chill line with staff. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. One box of frozen noodles on freezer floor. CDI - Relocated to shelf. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wipinig cloth stored on low shlef. CDI - Relocated to sanitizing solution. Repeat violation. |