|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw and sliced tomatoes in flip top cooler holding at 50F. PIC stated that items were prepared prior to opening, placed in flip top cooler, and are usually sold within 1.5 hours. CDI - Items were placed on TPHC and proper TPHC procedures were discussed. A TPHC template was given to PIC. -1.5 points- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored on shelf. CDI - PIC identified contents to be DDBSA sanitizer and labeled spray bottle with name of contents. -0 points- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of cooking oil stored on floor in dry storage area. -0 points- |