|
20
|
1.50
|
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 HoldingHold TCS foods at 45-41F or less. Observed pizzas set out next to oven today that were going to be cooked but had risen to above 45F today. Pizzas were out for <30minutes before being placed into the oven to quickly reheat to 165F or more to correct. When prepping in the morning, put this food rack back into the fridge if all food is not going to be cooked immediately so that temperatures do not rise. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food LabelsHealth Dept. and CMS managemnet addressing labeling deficiencies and procedure adjustments to gain compliance. Cookies and salads in need of labeling today. |