|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed carnitas at 77F in steamwell. PIC stated that carnitas were made less than 4 hours prior to inspection. Maintain TCS foods in hot holding at 135F or above. CDI - PIC reheated carnitas to 165F on griddle. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) - REPEAT Observed one dispensing container of oil stored at griddle without any labels, and one container of seasoning at the same area unlabeled. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. CDI- PIC labeled items. |