|
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: Keep TCS foods cold at 45 F or below. Observed cut leafy greens sitting out in kitchen unattended at 65 F. Two containers CDI- moved to refrigeration. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Found lo mein noodles are being held 10 days. Maximum holding time for TCS foods requiring date marking is seven days with date of prep being DAY ONE. Noodles found had been cooked previous day and dated 10/27 as expiration. CDEI- redated. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF: Charts are kept for foods held on time Ensure Discard time column has some indication next to each item. Observed some pizza sheets and breakfast bar sheets to have entire column blank. CDI- discussion. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C: Do not hang sanitizer bottles on the lips of garbage containers. Do not store utensils on the faucets of sinks. Dirty carving knife behind faucets of prep sink. |