|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three full trays of rotisserie chicken in hotbox 1 and hotbox 2 maintaining temperatures of 110F-133F. See chart above. CDI - All the chicken was reheated to 180F-190F and placed in a hotbox that is maintaining proper temperatures. VR to be done by 6/20/20. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of cut lettuce, 4 pans of diced eggs, and a pan of cut tomatoes maintaining temperatures above 41F. See chart above. CDI - All 4 pans of diced eggs were voluntarily discarded. The lettuce and tomatoes were taken to WIC for cooling. VR to be done by 6/20/20 on cold drawer holding the eggs.
No signature needed due to COVID-19 guidelines. |