|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Peppers and onions and fried pork overstocked and all holding below 135F in steam line. CDI - Both reheated to 165F+; half of each left in pot on oven to hold until needed. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Soup made on 2-24-17 with made on date "2-08-17". CDI - Date corrected. |