|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potatoes, turkey, tomatoes, slaw, ham, mushrooms, sausage, bologna and sausage links holding above 41F in the prep top and low reach in unit. CDI- Items were placed in TPHC and will be discarded after 4 hours. EHS took an ambient temp for prep top unit. EHS was not able to asses temperature due to the constant opening and closing of the doors. Unit flip top also stayed open. Unit is right across from the grill and the area is really hot. Unit will not be used for cold holding during the lunch rush. Items that are in the unit will be held on time. Items will not be held in the unit over night. PIC brings items from the walk in cooler in the morning. |
|
26
|
0
|
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 spray bottle of bleach without a label. CDI- Spray bottle labeled. |