|
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 Observed cooked pasta holding on ice at the cook line at 64F. CDI-product was discarded. Discussed holding product on TPHC. Emailed TPHC form. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils, sauces, spices, bulk bins of dry ingredients not labeled as required. CDI-product labeled. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at front line with 0ppm sanitizer. CDI-bucket replenished to correct concentration. |