|
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 Observed a pan of rice at 111 degrees, had been taken out for service and placed back into hot box while it was not hot. CDI- Rice reheated in steam unit to 165+ for proper hot holding. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one opened bag of spinach not date marked since opened 4 days ago. CDI- Spinach date marked. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 3 comp sink reading just above 400 ppm acc. to test strip. CDI- Sanitizer diluted to proper strength. |