|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mixed greens (3 containers) in flip top prep unit above 41F. The two on the top of the unit were moved to reach in cooler and the container in the bottom was vented. |
|
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 a single service cup being used to portion tater tots. Use a handled scoop.
Observed thermometer probe and tongs stored in sanitizer. Discontinue storing this way. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few containers wet stacked. Recommend installing additional wall shelving to aid in drying. |