|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Hot hold foods at 135. Observed chicken sandwiches just made and hot holding in hot hold drawer at 125-132. Foods lose temp during prep and need to be warmed back up above 135 to hot hold at 135 min. CDI- Sandwiches re-heated and properly hot held. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Date mark all required RTE/TCS foods refrigerated more than 24 hrs. Observed some gravy prepared yesterday that is not planned to be used till tomorrow that is not date marked. CDI- Corrected by instruction |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use proper cooling methods to ensure foods cool quickly. Observed foods just warmed and cooling in walk in cooler in tightly sealed pans. CDI- Pans vented to cool faster. |