|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed non TCS marinara sauce that had been partially heated and was hot holding at 105. All heat treated plant foods should be treated as TCS foods and properly temperature controlled after heating. CDI- Marinara sauce rehated and properly hot held at 135. |
|
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 pans of corn from 2 days ago and grilled chicken strips from yesterday lunch that were not date marked in walk in cooler. CDI- Foods date marked.1 |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket reading 0 ppm holdingtowels. CDI- Sanitizer bucket re-filled with proper strength sanitizer. |