|
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 made burgers on buns, burger patties, and fries in hot box 1 and hot box 2 between 118-122 degrees. Appears problem with burgers was that workers were assembling burgers with cool buns and cheese then placing into hot hold after burgers had cooled during assembly. Need to reheat above 135 any foods that cool below 135 during prep to ensure hot box will properly hot hold them. CDI- All foods reheated for proper hot holding. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping towel stored in bucket with no sanitizer strength. CDI- Sanitizer bucket re-made to proper strength. |