|
21
|
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 grilled chicken in hot cabinet at 125F. CDI- EHS observes temp log confirming the final cook temp of >165F for chicken. PIC explains chicken is about to be sliced and cooled. (-0) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed Quat at 3 comp sink >500PPM. CDI- Quat diluted by PIC. (-1) |