|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 All potentially hazardous cold food must be at or below 45F. Observed garlic mixture and noodles above 45F. Both items moved to cooler to rapidly cool. Recommended not taking so many noodles out of walk-in at a time. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Bulb storage containers shall be labeled. Observed dry bulk containers not labeled. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11 Air dry pans before stacking. Numerous pans stacked without air drying. CDI items rewashed. |