|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all hot held TCS foods at 135F or above. Observed chicken wings stored on service line hot hold < 135F. CDI by removing and discarding voluntarily. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food Labels- Packaged food items offered as grab n go on service line may be subject to Food Code labeling requirements. More detail will be made available at a later date. Observed salads packaged without label and offered as grab n go. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage- Store all in use utensils in a manner that prevents possible contamination. Observed ice scoops in dining room stored uncovered. CDI by covering with plastic wrap on containers. |