|
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 queso sauce at 121F in a hot holding well. CDI- PIC indicated the queso was ~140F at 6:00PM. Time stamp placed onto container of sauce and will be discarded if not sold within 4 hours. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of cut lettuce, sliced tomatoes, and cheese slices being stored on ice next to the char grill on the Bojangles side of the facility cold holding above 45F (see chart). CDI- remaining product discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored on the floor next to the fryers on the 'Bojangles' side of the facility. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use trays being stored food contact side up and uncovered on the 'Queen City Q' side of the facility. |