|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hash browns were hot holding <135 degrees in hot hold station. CDI- Hash browns were voluntarily discarded. 0 points due to overall good hot holding in facility. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, past. eggs, and pre-cooked ham stored in reach in cold hold unit at >45 degrees(refer to temp chart). Also observed past. eggs being left on prep counter at 70 plus degrees. CDI/VR- All foods located inside of the reach in damaged 1 door unit was voluntarily discarded. Will make a return visit to ensure that the unit has been serviced. -1.5 points. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove food buildup from interior of gasket on refrigerator 1 door unit across from fryer. -.5 points. |