|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of rice in Hot holding unit that was 121 F. CDI- Food employee voluntarily discarded container of rice in trash can. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed containers that were not labeled QUAT sanitizer. Two different sanitizers are being used in facility. CDI- Buckets were labeled QUAT |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C Observed cutting boards at prep station in kitchen with dark grooves and stains. Replace cutting boards that have deep grooves. |