|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods inside overfilled back fliptop and lowboy above 41F (eggplant, veal, chicken, penne pasta, garlic and oil mixture, stick butter, shredded cheese). CDI- PIC voluntarily disposes of items. PIC states they will monitor equipment and keep less filled so air flow is not blocked going forward. (-1.5) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 several TCS foods inside lowboys without date mark. CDI- PIC date marks items with prep/open date of this morning. (-0) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils in 84F water. CDI- Food handler adds hot water to bring temp above 135F. (-0) |