|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some items on salad bar close to front of unit and front door with temperatures slightly above 45F which may be due to warm air circulation and pans being too overfilled. Product at bottom of pan 42-43F. CDI-some items stirred and others had excess product removed. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked while wet. |