|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few products out of temperature. Refer to temperature chart. Other products in both hot holding wells and hot holding box are in proper temperatures. CDI - adivsed to keep lid on the sausage and/or use TIME control for the product (emailed TPHC procedures to facility); advised to store hot dogs and burgers in the bottom of the hot box becuase bottom of hot box is at proper temperature. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed in-use tongs stored on linen. CDI - placed tongs on single-use wax paper. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single-use cups next to tea machine stored in splash zone; observed tea splashed on cup lips and advised to leave plastic wrapping around cups to prevent splash and/or bare hand contact to cup lips. |