|
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. Observed hot held portioned chicken at 125 F. CDI- discarded |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed potato salad, cut melons and 3 bean salad at 49-51 F. CDI- removed to flash cool |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-501.11(A) Maintain equipment in good repair. Observed all TCS foods in top of one prep unit to be atm 49-51 F. Facility to call repair technician. |