|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed pork ( chops and shoulders) in floor display case between 45-51 degrees F. CDI, PIC voluntarily discarded approximately 20 trays of pork. Observed beef overstacked in floor display case between 42-44 degrees F. CDI, beef relocated to WIC to rapidly cool. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service trays stored on ground and below prep table with raw meat splatter on packaging. |