|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed herb goat cheese and chicken breast over 41F. CDI: PIC moved goat cheese and chicken breast into walk in cooler to quickly cool to 41F or below before bringing it back out to the flip top.
Observed garlic butter, unsalted butter, and aioli sitting out at room temperature above 41F. CDI: TPHC procedures were suggested and procedure template was emailed to Felicia Robinson. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking at clean utensils and equipments shelf across the 3 comp sink. REPEAT VIOLATION (half points due to the severity). |