|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
(general comment) Observed AFC using TPHC procedures for all hot bar items. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly cold hold PHF; Observed pepperonis at pizza station over stacked measuring 50-52 degrees F. CDI excess pepperoni removed. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observedd surfaces of fryers collecting large amounts of debris in need of cleaning. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C Keep floors clean; Observed large amoun'ts of food debris collecting underneath fryers in need of cleaning. |