|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a hot hold box that is intended to hold the rotisserie chicken/oven roasted chicken products at 135F or higher, in disrepair, with ambient temperatures of 108F observed. No hot holding violations were observed however, products had been placed into the box in excess of 165F, and were observed to still be 150-160F. As the items are marked for a time limit through quality concerns, EHS suggested and allowed facility to temporarily keep the items on TPHC. Typically the facility keeps the items hot and then cools the items to make chicken salad. Instead, discard times were recorded using 4 hours past the already marked time of cooking. Items will be discarded at that time instead of cooled.
This will be a temporary measure until the hot box unit is repaired. |
|
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. Observed food residue accumulation on the non-food contact surfaces of the slicer. |