|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - Observed a pot of quinoa with temperature ranges of 124F to 130F. CDI- PIC reheated quinoa to 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 a container of turkey and mozzorella on the front prep top unit with temperatures above 41F. CDI- PIC moved items to the walk in cooler for rapid cooling. REPEAT. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups near the front counter with lip contact surface exposed. REPEAT. |