|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed several food items in the prep coolers holding above 41F. (shrimp, chicken, crab, linguine, penne, pasta shells, lasagna, ect). See temp chart. CDI-All items were voluntarily discarded. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
(4-602.12) (B) Cavities and door seals of microwave shall be cleaned every 24 hours. Observed both microwaves soiled with old food debris. |