|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain all food at 45F or below. Observed portioned pasta left out at 54F. CDI- placed back in refrigeration. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Date marking for PHF food requiring date marking can not exceed 7 days when held at 41F or below. Observed 8 day date marking. CDI. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be stored in sanitizer between uses. Observed wet towels stored on cutting boards and equipment. |