|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Maintain all hot foods at 135F and above. Observed baked chicken on the cook line at 121-130F. Product was removed and properly reheated to 195F. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Properly label all packaged self service products. Observed salads packaged for self service without labels. Future guidance to be provided (Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance). |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Store all wiping cloths in sanitizer in between uses. Observed 2 wiping cloths improperly stored. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Properly clean and sanitize all equipment. Observed food debris left on a non food contact component on the slicer. |