|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cherry blossom chicken, rice, and broccoli meal in portioned trays in hot box ranging from 124-126F. CDI: trays removed and reheated to 167F. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
General Comment:
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed one dented can of baked beans and another dented can of black beans stored on shelf with other usable stock. CDI: cans were removed and stored in separate area. PIC stated that she would locate a separate area inside dry good stock room and label. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket with cloths and quat sanitizer found exceeding 400ppm. CDI: sanitizer was diluted to proper concentration. Sanitizer was checked at 3-comp sink and it was at the proper concentration 300ppm. |