|
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. Observed a pot of cooked green tomatos cold holding at 70F on the food prep table. PIC stated that they had been there cooling since last night to make salsa. CDI- cooked tomoatos were voluntarily discarded. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee foods being stored over consumer drinks in the drink cooler. CDI. R. |