|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed eggs hot holding at temperatures Below
135F. CDI. PIC voluntarily discarded. REPEAT.
***All other food was holding at right temperatures. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed
milk in WI and RI with no date marks on them. CDI. PIC date marked. REPEAT.
*** All other food stuffs were date marked. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean dishes in the clean dish area. CDI. PIC removed to be cleaned. |