|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS dressings at salad line between 43F-45F. CDI- PIC rapidly cools dressings in WIC and adds dressings to TPHC procedures. TCS dressings to be held on time going forward. REPEAT. (-1.5) |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed sticker remaining on washed avocado. CDI- PIC moves for rewashing. Please remove stickers before washing fruits and vegetables. (-0) |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed dipper wells with in-use utensils in soiled water with food debris. Increased changing frequency of dipper well water is advised. (-0) |