|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all cold held TCS foods at 45F or below. Obsevred pork stored in prep cooler > 45F. CDI by placing pork in walk-in cooler for rapid cooling and returned to prep cooler. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers- Label all containers of toxic chemical. Observed one unlabeled spray bottle of drain cleaner. CDI by labeling. |