|
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 3 sheet pans of fries in hot holding unit below 135F. CDI fries reheated. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 sheet pans of enclosed salads at 47-56F. See temperature chart for temperature observations. CDI all salads voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQURIED. |
|
21
|
0
|
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 salads prepared greater than 24 hours prior in reach-in cooler not date marked. CDI salads were voluntarily discarded due to temperature issues. |