|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Ensure all cold time/temperature control for safety foods (TCS) are maintained at ot below 45F. Observed rice noodles sitting on counter at 52F. CDI, rice noodles moved to cooler to rapid cool. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11. Ensure all working containers of chemicals are properly labeled with common name. Observed strong bleach solution stored in spray bottles improperly labeled as "chlorine sanitizer" . CDI, by labeling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Properly air dry dishes and equipment before stacking. Observed a few metal pans stacked wet on dish shelf. |