|
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 chicken at 133F, sweet potato fries at 121F, and broccoli at 110F. CDI: All items were reheated back up to 170F, 166F, and 190F -1.5- |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer concentration in buckets at 0-100ppm. CDI: All buckets were refilled with new quat sanitizer with concentration of 200-300ppm. -0- |