|
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)
pizza hot held, for service by the slice, must be hot held at 135 degrees or higher. A time requirement , as approved by the health department,t may be applied to this service.
cdi: pizza today was time dated to expire at 2:00 pm |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
ready to eat foods in walk in had preparation dates but no expiration date.
manager was reminded to put expiration date on these foods.
CDI: all foods requiring a use by date has been dated |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
an in use wiping cloth was used without being returned to the sanitizer reservoir.
cdi; the cloth was removed to laundry and a new cloth was provided at the sanitizer reservoir |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
sanitizer test strips were not in use. |