|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) TCS foods shall be maintained at 41F or below. Observed a few items on salad bar that were above 41F. Noted a pan of fried chicken from (2/2 @ 45F-47F) it was pulled out of the walk-in for truck order. All there items on that speed rack 40F-41F. CDI PIC Voluntary discard. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Equipment shall be maintained in good repair. Repair 2 door upright (out front) as needed. Cooler was not in use today. Repair the 1 door small under counter oven as needed. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Minor cleaning needed on some of the lower shelves out front, fans in the dish room. Repeat. |