|
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 cooked chicken fillets being hot held in the hot box warmer at 120F. CDI. PIC reheated fillets to 165. Check temp chart to see temperature changes. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. OBSERVED wiping cloths being stored in sanitizer near the front counter flip top with low concentration levels PIC replaced sanitizer to accurate levels. |