|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held cold shall be at 45F or below. Observed cut lettuce and diced chicken out of temperature (see chart). CDI by discard. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF. Containers used for storing toxic materials shall be clearly labeled with the common name of the material. Observed one bottle of glass cleaner without a label. CDI by labeling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. If a food is removed from its original container and is not easily recognized it must be labeled. Observed all sauce bottles without labels.3-602.11 Food Labels - PF. Food that is prepackaged and available for self-service must be properly labeled. Observed cookies individually packaged that are self serve. CDI by turning cookie dispenser away from customers so it is no longer self-service. |