|
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 shrimp and chicken in the top of the prep cooler breading station above 45F. CDI (corrected during inspection) Shrimp was discarded and overfilled 1/6 pan of chicken was split into 2 containers and put in the WIC to cool.
*Tomato Basil mixture has a pH of 4.12 according analytical data provided and is not considered a TCS food* |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Obserevd red sanitizer bucket on the floor at the end of the cook line. Bucket put on bottom shelf. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed 2 ice scoop handles touching the ice at the bar. Ice scoops washed and put in 1/6 pans next to ice bins. |