|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Observed provolone holding at 46F in the sandwich prep cooler top.
Maintain TCS foods in cold holding at 41F or less. P. CDI - There were only a few sliced left so the PIC voluntarily discarded the provolone. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Observed a salt shaker on the cook line that was not labeled with the name. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Repeat violation. |