|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found chili and sauerkraut under no direct temperture control at hot dog condiment station. Refer to temperature chart. CDI- PIC voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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: Opened hot dog chili in cold holding not date marked. CDI- PIC voluntarily discarded. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
Yes
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Kiosk should have their own test kit for sanitizer. PIC had to go to downstairs permitted kitchen to obtain sanitizer test strips. |