|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - Observed Mashed potatoes at 102 degrees F in the hot holding cabinet - CDI, speaking with the PIC the mashed potatoes had been in the unit for less than 20 minutes and will be used for making Shepard's Pie in the next 1 hour - TCS food shall be held at 135 degrees F or higher when held hot. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)- Observed multiple sanitizer buckets with wiping cloths being stored in them while the concentration of the quat sanitizer was 0-100ppm. CDI- PIC changed sanitizer to be a proper concentration. Wet wiping clothes shall be stored in sanitizer solution of a proper concentration (quat: 200-400ppm) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)- Observed a scoop in semolina flour that had the handle touching the food. CDI- Handle was moved to be above the food. When stored in food handles shall be stored above the food or in a manner that it does not contaminate the food. |