|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed inside pans at hot bar wings stacked and top portions of bbq and General Tso wings were ranging from 122- 130F. Recommended to not overstack wings in pans and level product out more. CDI: wings were reheated to 140F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside customer open air display cooler rotisseri chicken ranging from 43F - 45F. CDI: chicken was removed and stored inside walk-in cooler for rapid chill.
VR by 6/29/19 |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
Yes
|
Yes |
Repeat:
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed only a thick probe dial thermometer available for use.
VR by 6/29/19 |