|
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 4 boxes of fried chicken in hotbox maintaining temperatures of 123F-127F. CDI - Items sent back to fryers and have reached 180F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed opened cappy and mortadella, several cut portions of blue stilton cheese, rogue camery cheese, wensleydale cranberry, wensleydale apricot, and wensleydale blueberry cheese maintaining temperatures above 41F. See chart above. The cheeses stacked on top were not in temperature, while the cheeses on bottom were 41F and below. CDI - Cappy taken to cool. All other items voluntarily discarded.
No signature needed due to COVID-19 guidelines. |