|
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 a few items on salad bar at 46F due to pan being overfilled. See temperature chart. CDI-excess product removed. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of sanitizer and glass cleaner stored on prep surface while food was being prepped. CDI-relocated to proper storage. |