|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of hamburger patties in hot box on service line 1 at 124 degrees. Observed 1 pan of hamburgers and buns at 103 degrees and 2 pans of hamburger patties at 110 degrees in hot box in kitchen. CDI- All hamburgers had been in hot holding less than 30 min, they were reheated to 165 min for proper hot holding. |
|
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 rolling rack of foods in walk in cooler with cheese dippers and corn dogs, that were approx. 24 hrs since prep that were not date marked. CDI- Rack date marked. |