|
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 one sausage (131F), two chicken breast (127F), and ribs (120F) all below 135F. CDI- PIC placed items on a 4 hr TPHC, 11AM-3PM to be discarded. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wiping cloth is soap water. |