|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed immersion blender stored as clean soiled with food waste. CDI: Food employee W/R/S blender. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed grilled chicken being held below 135F in insert pan on grill. Product prepared @10:30am. Product overstacked. CDI: Food employee reheated product (170F) and placed into two separate pans. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods being held above 41F in 3-door make table. Ambient temperature 40F. Product with various prep dates. PIC contacted service company during inspection. CDI:PIC turned temperature of unit down and foods began dropping in temperature (lettuce- 42F, beef- 43F, chicken- 43F, and hot dogs- 42F). |