|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed sausage & egg biscuits stored at breakfast bar below 135F. Discussed only bringing out a couple at a time or using TPHC for holding biscuits. CDI, biscuits discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers. Observed unlabeled chemical spray bottle stored on shelf in the kitchen. CDI, will be labeled and stored in back with other chemicals. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Food Display-Preventing Contamination by Consumers. Observed oatmeal in hot well without self closing lid or under sneeze shield. Discussed placing oatmeal under sneeze shield for now on. CDI, by instruction. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. Observed employee food stored in reach-in cooler with breakfast bar food. Need to separate employee food & drinks to a specific area inside cooler away from hotel residents food for bar. |