|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed salad on the counter at 54F, lettuce in the prep top at 52F and tomatoes at 49F. CDI - salad was placed in the walk in cooler to cool; the other items were voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bucket stored above boxes of tea on the servers line. CDI - the sanitizer bucket was moved to a correct location. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed the insert for the salad crisper stored on the floor. CDI - the container was washed, rinsed and sanitized and then placed into the salad cooler. |