|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce, Alfredo sauce, and cheese sauce hot holding between 90-112F in steam well. Hot well had not been turned on. Items had only been there for 30 minutes. CDI - Hot well turned on. All items reheated to at least 165F before being placed back into hot holding. EHS verified steam well holding above 135F before items were placed back into hot holding. - 1.5 - |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed few soiled dry wiping cloths stored on prep line. Maintain in use dry wiping cloths free of debris and soil. CDI - PIC replaced soiled wiping cloths with clean ones. - 0.5 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food and drink stored above clean linens in dry storage area. CDI - PIC moved employee items to proper location. - 0 - |