|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken patties, milk, and cheese sticks that were above 41 F. CDI- cheese sticks were discarded. Chicken patties and milk were placed in walk-in cooler to chill. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical stored above 3-comp sink that was not labeled. CDI- Bottle was labeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Repair cold-holding units for milk located near front serving line. Staff has to put milk in unit for breakfast, return to walk-in cooler, and place back into units for lunch because of the inability to hold to temperature for proper time. |