|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Maintain hot foods at the 135F and higher. Observed the top layer of chicken wings measuring as low as 113F and the bottom layer as high as 178F. CDI by discarding chicken wings and changing procedure to only store half the amount of chicken wings inside the pan. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PFProperly label working containers of chemicals. Observed a chemical substance stored inside a sanitizer bucket. CDI by discarding the bucket and informing the PIC that the container can no longer be used to store sanitizer. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - CProperly protect dry goods from contamination. Observed an opened bag of walnuts and a plastic wrapped bag of croutons. Advised to store in a sealed bag or lidded container. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - CDesignate areas for employee storage of employees clothing. Observed an employees apron and hat stored on a hook used to store clean utensils. CDI by moving and re-washing the utensils. |