|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
(REPEAT)
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes hot held in hot holding cabinet measuring 123F; Observed Pork ribs stored in hot holding cabinet measuring 119F. CDI both potatoes and ribs reheated to 165F and placed into hot holding cabinet. (staff states that products are dropping in temp due to prep after cooking process). Another heating / reheating process will be needed to ensure product enters holding unit above 135F. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
(NO POINTS DEDUCTED)
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored with no protection, exposed to contamination / sneeze spray. |