|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken sandwiches and potato wedges holding below 135F in hot box near salad prep station. CDI - Items placed on TPHC for today. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Shredded cheese with past manufacturer expiration date. CDI - Discarded. Product may be arriving short dated or out of date; watch for this at time of delivery. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pan of steak bites cooling while tightly wrapped; all other items cooling are properly vented. CDI - Items placed on TPHC today. Improvement noted from last inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on prep table. CDI - Relocated to sanitizer bucket. |