|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed salads holding above 41F in walk in cooler in the hall and in prep top cooler. Observed pizzas holding above 41F in walk in cooler in the hall and on speed rack held out at room temperature. CDI: all items placed on TPHC. Product came from walk in cooler in the main convention center kitchen. Items remaining that were prepared at the same time were at or below 41F. REPEAT VIOLATION |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed pizza peels chipping, cracked and worn. Sand or replace pizza peels. CDI: Cutting boards will be used.
4-501.11 Maintain equipment in good repair. Observed gaskets on left prep cooler door and on cooler drawers damaged. |