|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 small pans of ground beef in hot box below 135 F ( See temp chart). It was noted one hot box unit had been turned down to 99 F. CDI- Items were reheated and hot box was returned to proper temperature. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep counters. Hold in sanitizer. |