|
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. -P Observed smoked turkey portion in hot hold cabinet at 128, worker had just been chopping turkey and recently placed turkey back into hot box out of temperature. Hot holding box is for hot holding not reheating so ensure only foods at or above 135 go into hot holding. CDI- Turkey reheated for proper hot holding. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
|4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few flat pans stored tight stacked while still wet. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-202.18 Ventilation Hood Systems, Filters - C Maintain hood system clean. Observed significant grease build up on hood system including the hood filters. Needs cleaning. |