|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boneless wings hot holding at 126F. Boneless wings are hot held for 3 hours, cooled, and then shredded to make another food product. CDI - PIC reheated boneless wings. -REPEAT- -3 points- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of potatoes stored less than 6 inches above the floor in dry storage area. CDI - PIC stored potatoes 6 inches above the floor. -0 points- |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 scoop stored in container of flour with handle making contact with food product. CDI - Scoop was repositioned in flour so that handle no longer made contact. -0 points- |