|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed watermelon located in walk in cooler, spinach artichoke dip in retail case, tuna salad and watermelon at salad bar holding above 41F. No corrective action taken for temps between 42-45F as per the guidance from the state health department DHHS.
Observed wedge salad holding above 45F at the salad bar. CDI - Placed item on temporary TPHC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes stored on the floor of walk in cooler and dry goods area. |