|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed 130F sausages in hot holding at stove.
CDI- PIC reheats to 165F and returns to HH. (-1.5) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed shredded lettuce in RIC at 44F.
CDI- PIC states likely due to door held open and it recently used to stock fliptops. Lettuce rapidly cooled on sheet pan in WIC. (-0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed deteriorating rubberized coating on clean dish rack to left of dish machine. Replace at earliest opportunity.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed cutting boards at back fliptop with deep scoring, in need of replacing. (-0) |