|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed chicken 92F in hot box, CDI by reheating. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed lettuce 53F, CDI by cooling, do not overfill or use time as a public health control. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide properly sized thin probe thermometer for use in thin food products. Observed thick probe dial thermometer available for use, CDI by providing thermometer. |