|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee sports bottles stored on prep table. CDI- Bottles moved below prep tables. |
|
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 a couple pans of chicken sandwiches and nachos with meat and chz in hot box at 118 degrees. According to PIC items had been pre-plated on serving line during service, then placed into hot box to be served later. Hot box is only for hot holding and will not warm or reheat foods that loose temp during prep or service. CDI- Items voluntarily disposed of by PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 3 comp sink that had not been diluted enough, appeared to be above 400 ppm according to test strip. Sanitizer at sink diluted between 200- 400 ppm and san buckets remade. |