|
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 rice and beans stored on top of cooler < 135F. REPEAT VIOLATION. CDI by moving rice and beans to cooler to continue cooling process. PIC stated that both rice and beans were in cooling process. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed chopped cabbage in prep sink stored > 45F. Cabbage is being prepared, but observed no activity with cabbage during inspection. CDI by employee finishing working with cabbage and moved to cooler. Limit time that TCS foods are held off of temperature control. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on work surface. |