|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce, tomatoes, slaw, and chicken salad all holding above 41F in flip top cooler; ambient air temp in lower part of cooler is 49F. CDI - All TCS foods pulled for rapid cool down. Facility placed a call for service; facility may hold items necessary for rush times on TPHC in this cooler until repaired. VR - Will return within 10 days to verify correction. |
|
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. Couple of plastic food pans wet stacked. Separate to allow air drying. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of food debris from reach in cooler shelves, gaskets of prep coolers, and crumbs in the bottom of reach in freezer. |