|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs not at proper hot holding like temperatures. CDI - advised to reheat the hot dogs to proper temperature; reached 155 F after reheating in the steamer. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observe sour cream in walkin cooler with a date of 11.18.16. Product should be held for up to 7 days. Product should have been discarded on te 24th. CDI - advised to discard product. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed employee about to spray residential insecticide in kitchen to treat for ants. CDI - before employee sprayed, EHS advised to not use residential insecticide, but to use commercial approved insecticide. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single use cups stored in dry storage without protective covering. Advised to leave the plastic protective covering around cups. |