|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken being held above 41F in small make table. Product prepared 06.21.24. CDI: PIC voluntarily discarded product. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Observed no thin tip thermometer in facility at time of inspection. EHS will return within 10 days to verify facility obtained thermometer. VERIFICATION REQUIRED. |