|
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)
Ensure all cold held food is stored at 41 degrees or less. Observed salads at 55 degrees. CDI food items moved to walk in to rapid cool. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
Yes |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
Ensure employee items are stored where they will not contaminate anything. Observed employee food on parchment papers. |