|
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 - P: Keep TCS foods cold at 45 F or below. Observed philly steak 49 F stacked high in make table. Observed shredded lettuce 50 F and 59 F in two compartments of make table. CDI- all products moved to cooler to bring down temperatures. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C: Only a plain wedding band shall be worn by food employees when working with food. Observed employee with two unapproved rings. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation: Cloths for wiping surfaces shall be held in an approved sanitizer between uses. Observed cloths in sanitizer bucket that measured 0 ppm quat. CDI- made to proper concentration. |