|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed three state fair pancake wraps hot holding at 117F. CDI- state fair pancake wraps were voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed spaghetti sauce date marked 2/6/2014 and 2/10/2014. CDI-spagetti sauce was voluntarily discarded. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Observed a wet wiping cloth on the food prep table. CDI- wet wiping cloth was removed and placed in sanitizer. |