|
21
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P);Maintain hot hold foods at 135 degrees or higher. Suggest more hot holding equipment to use instead of opening and close the door repeatedly. Use time control if needed. Notify EHS for time agreements if facility wants to hold by time. |
|
44
|
0.50
|
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); Single service plates were turned with the food contact portion turned up. Turn single service food items inverted to keep the food portion protected. CDI.
Some utensils were stored in room temperature water. Store utensils on a clean and dry surface or in water of 135 degrees or higher. |