|
19
|
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: Found hamburgers, grilled chicken, and hot dogs in hot box below 135 F. CDI- PIC voluntaritl discarded, as food had been out of hot box for undetermined amount of time. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found two items during inspection above 45 F, slaw and prepared salad on serving line. CDI- PIC moved to freezer for quick chill. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed entire sets of tongs for self-serve salad bar laying in lettuce and spinach. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some slime build-up on non-food contact surfaces of ice chute at one soda station. Observed sticky build-up and residue on housing for dispenser nozzles at soda stations. |