|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter holding at 49F in reach in unit. PIC stated that butter is placed out for lunch service, then placed back into refrigeraton for dinner service. EHS recommended placing butter on TPHC and throwing out after each service. CDI: Butter voluntarily discarded. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups at coffee area displayed with lip contact surface exposed, as well as take out trays in back displayed with food contact surface facing up. |