|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed raw steak in the reach in cooler across from the grill holdingabove 41F. CDI- Steak was voluntarily dicsarded. Facility has done considerably better with cold holding. All other items checked were in temperature. See temperature chart above. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean tong hanging on the chemical line under the dishmachine. Observed clean ladle on the floor under the dishmachine. CDI- Items were removed and placed in the sink to be rewashed. |