|
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 chicken sausage patties that were stored at 100 F. PIC stated that items were reheated this morning. CDI- Items were reheated to 170 F. REPEAT. Half points taken due to being one item. |
|
20
|
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 items in prep cooler that were stored above 41 F. Fruits cups were stored in an area were not ambient air could reach. PIC stated that all items were placed in cooler this morning. CDI- All items were taken to walk-in cooler an allowed to chill. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed one cantaloupe being sliced before washing. CDI- Cantaloupe was discarded. |