|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Hot hold foods at 135 min. Observed some chicken fingers at 126-133 under heat lamp. CDI- Chicken voluntarily disposed of by PIC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Cold hold TCS foods at 45 or below. Observed a few tubs of cut lettuce that were prepped 2 hrs earlier still at 60-63 degrees. Foods taken out for prep must be chilled back down to 45 or below within max. 4 hrs. Foods chill faster in shallow vented pans and pans should not be stacked on top of one another. CDI- Lettuce moved to freezer to rapidly chill to 45 or below before 4 hrs limit. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Be sure to properly store dishes to prevent contamination. Observed dirty tomato slicer stored on clean dish shelf directly above clean dishes. CDI- Slicer moved to dish sink for cleaning.4-901.11 Air dry all dishes and utensils. Observed a few containers being tight stacked while still wet. |