|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken breast and chicken tenders being held below 135F in wall mounted warmers. PIC stated policy is to for product to be held for 40 minutes, temperature checked, and if below 135F product is tossed and if above 135F product will go back into unit for another 40 minute time window. CDI: Education provided, PIC voluntarily discarded product, and PIC turned up temperature on unit. Facility opted to continue using temperature as food safety measure. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location.
Observed ice scoops stored in standing water. CDI: PIC sent ice scoop to be W/R/S. EHS recommended adding holes to bottom of ice scoop holder to enable self-draining. |