|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Salisbury steak in line (109-135F) and in hot holding box (125-140F) read below 135F. CDI- Items were reheated to 180F +. |
|
31
|
1
|
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 - Repeat - Chicken salads, small salads and watermelons were tightly covered in upright refrigerator. CDI- Items were uncovered and placed in walk in cooler.
Ensure that all foods on TPHC are properly cooled down. TPHC forms states that salads and watermelons will start time at 41F. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts -Wiping clothes were wet and stored in sanitizer bucket with no sanitizer in it. CDI- Rags were placed in soiled linens and buckets were filled with sanitizer. |