|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage in small oven unit in back room hot held at 109 degrees F. Observed sausage held on buffet at 121 degrees F. CDI, operator voluntarily discarded sausage in oven and reheated buffet sausage to required temperature. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed open package of pre-cooked eggs and pre-cooked sausage not dated that operator stated was opened today. Observed a container of sausage gravy not date marked in reach in refrigerator that was prepared yesterday morning according to operator. CDI by instruction, operator voluntarily discarded sausage gravy. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed several wet wiping cloths stored on rack and counter surfaces. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed clean spoons stored in splash zone of 3 compartment sink. CDI, spoons relocated. |