|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most items held cold above 45F. Some items were stored in cold boxes and others on ice. See temperature chart for violations. Spoke with PIC about re-arranging items on ice or using TPHC. Template for TPHC emailed to PIC. CDI-items discarded. Verification required. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 tong handles stored down in food product (boiled eggs). |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a domestic crock pot being used for TCS food-grits. |