|
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 steak and 3 container of rice holding below 135F. CDI- Items reheated to 165F. This is the fourth time facility has been out of compliance on hot holding. Facility will complete a risk control plan to ensure foods are holding at 135F and above in the hot box units. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach in spray bottle with concentration to high. Test strip was bleached out.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles without a label. CDI- Labeled. |