|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed steak held at 45-46 degrees F and fish, beef, overstacked near load limit line between 42-44 degrees F. CDI, steak voluntarily discarded by PIC and overstacked items relocated to walk in cooler to rapidly cool. Repeat. Effective January 1st, 2019 all TCS shall be maintained at 41 degrees F and below. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed bag of clean linen stored in bag that had raw animal debris. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed some clean trays stored on rack with raw meat debris on edge of trays. |