|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 soups in soup kettles at less than 135 F. Heat inadvertantly left off for approximately 2.5 hours. Soup was reheated to over 165 F and unit was turned on. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several deli meats without date marking. Most items were recently opened. Manager voluntarily discarded 2 pieces. |