|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed sausage in hot hold station holding at 109F CDI PIC voluntary discarded. All other hot other foods maintained at required temperature. (0pts) |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed three containers of shredded chicken from the night before with no date marking. CDI- PIC allowed to put dates on all. |
|
37
|
1
|
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. One bucket of pickles stored on the floor at dry storage shelving and boxes of macaroni and cheese stored on the floor prior to being placed in the designated reach in cooler. CDI- storage corrected by employees. |
|
42
|
0.50
|
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 pans wet stacked. Ensure to air dry pans before stacking and storing them as clean. |