|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods cold at 45 F or below. Observed several items above 45 F. Refer to temperature chart. CDI- items moved to walk-in cooler for quick cooling. New product brought out from walk-in. |
|
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: Keep TCS foods hot at 135 F or above. Observed several items on front line below 135 F Refer to temperature chart. CDI- reheated to 165 F. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food: Label working containers of foods such as salt, pepper, spices, cooking oils as to contents. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises: Do not store food in close proximity to cloth buckets of sanitizer so contamination by splash will not result. Observed buckets of sanitizer close to bags of onions. Sanitizer bucket on higher shelf than bags of rice. |