|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed two pans of overstacked cabbage in prep units, one pan of sesame chicken in reach in unit, and 3 prepared lettuce wraps in reach in unit maintaining temperatures above 41F. See chart above. Items just prepared. CDI - Items taken to WIC for cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked sesame chicken, cut cabbage, several pans of cooked rice, chicken spring rolls, and vegetable spring rolls prepared yesterday but don't have date marking. CDI - Items labeled.
No signature needed due to COVID-19 guidelines. |