|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chili and soup hot held below 135 degrees F. Cdi, food reheated to required temperatures. See above. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed 2 shaker containers not labeled as required. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed operator rinse soiled utensil in rinse vat of 3 compartment sink. Ensure to work dirty to clean |