|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a number of milk jugs being left out at room temperature during service, one jug temped at 54 degrees. Minimize time TCS foods are in the temperature danger zone, be sure to put milk back under refrigeration when not in use. CDI- Milks placed into reach ins. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few containers being tight stacked while still wet. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed sleeves of cups and boxes of cups stored on floor. PIC disposed of sleeves of cups and placed box of cups off of floor. |