|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed sliced turkey, cut melons, lettuce, mini sandwiches, and ribs maintaining temperatures above 41F. See chart above. Items just prepared. CDI - All items taken to WIC/blast chiller to cool. Repeat, but improvement since last inspection. |
|
47
|
0
|
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. Observed cleaning needing to be done on shelving of drying racks.
No signature needed due to COVID-19 guidelines. |