|
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: TCS foods shall be kept at 135 F or above when hot holding. Found baked chicken 107 F in steam well. CDI- pulled chicken and reheated to 165 F. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF: Follow approved procedures for holding TCS food on time. Observed lettuce, tomatoes, pickle recipe on front line with TILT board not filled out. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11 Food Labels - PF: Observed unlabeled food packaged in facility with no labels on front line for self-service CMS is working with the state to reach a solution to gain compliance with this issue. |