|
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) Observed cooked sweet potatoes maintaining at 125F in the hot box at the prep line of the kitchen. TCS foods shall be maintained at 135F or greater. CDI - PIC removed to reheat in the oven. |
|
22
|
1.50
|
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) Observed meatless crab cakes and spanakopita maintained at 45-47F in the Chef's case cooler. All other items were at 41F or less. TCS foods shall be maintained at 41F or below. CDI - PIC voluntarily discarded both items. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) A few stacks of metal pans were stacked tightly while wet on the rack for completely dried equipment. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining. Stack in a manner that will allow air drying. Complete air drying before stacking tightly. |