|
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 Smoked chicken wings, chicken tenders, and tator tops all held below 135F. CDI- Chicken tenders and tator tops were voluntarily discarded while smoked wings were re-heated as they had only been out an hour. Reccomended enclosing products with lids to trap heat while facility is not busy or possibly changing items to TPHC. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Sugar bin and seasoning shakers not labeled. CDI- PIC labeled. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flies in facility. PIC stated fly fan at back door was not blowing as it should. PIC stated fan will be addressed to minimize fly presence in facility. |