|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed turkey gravy at 120 on display line. CDI - reheated.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed salad tray from previous day with no date marks. CDI - dated.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wet sanitizer cloth on table shelf not stored in sanitizer..
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |