|
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) Container of cooked chicken sitting on top of a cover of the steam table at 115F-126F. Foods cannot be held out at room temperature until ready to use, they must be kept under temperature control at 135F or above. If overcooking an amount of food, then the remaining can be stored in the steam table at 135F or above -OR- under go the required cooling process as discussed. Operator will place a pan that is recessed into the wells of the steam table to keep hot at 135F or above. Chicken in the bowl was removed. CDI. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Box of broccoli on the floor in the walk in cooler. Provide adequate shelving to keep all items stored above the floor. |