|
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: Keep TCS foods hot at 135 F when holding. Found greens in holding unit 129 F. CDI- PIC voluntarily discarded. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11 Food Labels - PF: Food packaged in a facility shall be labeled as to ingredients. Observed salads, cookies, etc not labeled. CMS is in communication with the state to gain compliance on this issue.3-302.12 Food Storage Containers Identified with Common Name of Food - C: Label shakers and other containers with contents. Observed salt, pepper, sugar containers not labeled. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C: Wiping cloths shall be stored between uses in ana approved sanitizer. Found cloths in sanitizer measuring less than 50 ppm Cl. |