|
19
|
0
|
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 - P - Container of queso on steam table measured 109-120F. Pot pie mix in hot box measured 109-130F. TCS foods in hot holding shall measure 135F above. CDI - Queso reheated in microwave to 170F and pot pie mix reheated on stove top to 175F. 0 pts. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Tofu and chorizo in make-unit top measured 49F. All TCS foods in drawer unit below grill measured 68-71F. Unit was accidentally turned off. TCS foods in cold holding shall measure 41F or less. CDI - Warm TCS foods moved to walk-in cooler to rapidly cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Repeat - Marinara (8-1) in upright cooler, bottle of chipotle sauce (8-1) in make-unit, and container of penne noodles (8-1) in walk-in cooler were all past the 7 day mark since preparation. TCS ready-to-eat foods shall be discarded 7 days from preparation. CDI - Items discarded. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Handle of scoop laying in container of croutons. In-use utensils shall be stored where the handle is not contacting the food. 0 pts. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Employee observed using a cloth towel to dry utensils. Utensils must be air dried. Do not use cloth towels to dry utensils. |