|
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 raw beef, shrimp sauce and ginger dressing held above 45 degrees. CDI all items taken to walk in to cool see chart above. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked breaded chicken, and sauces with no date labels. CDI items labeled. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous wet wiping cloths on prep areas in kitchen. |