|
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
Chicken patties recorded less than 135F (see chart). CDI- Placed on TPHC. Reccomend holding all TCS foods under TPHC in breakfast area. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Thick salad dressing not labeled. CDI- Labeled |