|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed shredded cheese in lowboy at 43F. Ambient temp in unit verified below 40F.
CDI- Cheese rapidly cooled in WIC. (-0) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed dishes stored as clean beside 3 comp sink nesting while wet. EHS discusses proper air drying with PIC and advises addition of more rack space for clean dishes, to facilitate air drying. (-0.5) |