|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Cut watermelon present on the salad bar had a temperature ranging from 45F to 38F. Watermelon pieces above 41F were placed toward the front of the container.
Time/Temperature control for safety food shall be maintained at 41F or below.
CDI - Watermelon in the front of the container with temperatures above 45F were discarded. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
One stack of metal containers were stacked wet.
Clean equipment and utensils shall be stored in a self-draining position that allows air drying. |