|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed some food products not holding above 135F (see chart). PIC showed EHS records of final cook temps. and time placed in hot box. Thus, suspected that temp. dropped while in hot box. Items were placed on TPHC with a 4 hour window. Facility will call maintenace to look at hot box unit. VR. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Two damaged cans not segregated and stored with sound cans. CDI- Cans re-located. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.
Observed one sanitizer bucket holding a Quat concentration of 50ppm. CDI- Bucket was exchanged for new bucket. |