|
20
|
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
Foods recorded above 41F (see chart). Half-half and cheese stored in wrong cooler as cooler is only for 'packaged and bottled products'. CDI- Moved to back reach in cooler. Turkey and pasta salad discarded. All foods prepped in main kitchen and transferred over. Assure food is 41F when delivered. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Label oil and vinegar bottles. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination.
Single service cups stored in a way where lid is not protected from contamination. |