|
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 two chicken breasts holding at 128F in hot case. CDI: Chicken breasts were voluntarily discarded. All other hot held items temped above 135F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese cubes in cold prep room holding at 47F on shelf, brie and camembert cheeses holding at 46-47F, and wraps in grab and go case holding between 47- 48F. CDI: All items were sent to the walk in for proper cooling below 41F before being returned to cold holding. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados for sushi with stickers left on them after the washing process. ) |