|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed prepped pans of pulled chicken / sausage from 10/7 on prep table for forty-five minutes with no action. Food was 50-57 F CDI- Food immediately went inot reheating process for Chicken Bog on stove top. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal keys stored in bus tub with food prep utensils, test strips, and cooking oil. |