|
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 HoldingObserved multiple pans of alfredo chicken and pasta stored at <135F today in the hot hold cabinet. These were reheated to >165F today to correct. Be sure that these do not fall below 135F during prep., but if they do reheat before storing them in hot hold. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain TCS foods cold at 45-41F or lower. Observed 2 door RI cooler holding foods at >45F today. Chicken biscuits were cooled to 45F in the WIC today. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
. . 3-602.11 Food LabelsHealth Dept. and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.Gas incident today- see attached incident report. |