|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed chili in warmer holding 129 F. PIC stated the chili was re-heated 20 minutes prior to EHS arrival and then placed into warmer. CDI - PIC re-heated product to 204 F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
REPEAT: 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 Observed diced tomatoes without date mark. PIC determined it was prepared on 8/30/21. CDI - PIC date marked product.
** Points not escalated due to notable improvements made since last inspection. ** |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed box of glass cups stored on floor under storage rack. |