|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed cooked eggplant on sheet tray under heat lamp on line, 83F that was going to be placed in hot holding for buffet dining. Eggplant was cooked about 30 minutes prior and normal process is to temp product and/or reheat if necessary before service. CDI by reheating to 165F. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed missing cover for hole on back wall of 3 comartment sink allowing for water in sink to drain on floor if overfilled. Provide cover. Observed small leak in condensation line of compressor in produce walk in cooler. |