|
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 turkey wings hot holding above the stove at 125-131F. Items had been placed on top of the stove area due to lack of space in the hot holding wells, and lack of space in the oven. EHS discussed placing such items on TPHC, as facility already utilizes TPHC for fried chicken products. EHS allowed PIC to reheat the wings, and then have the items placed on TPHC after. |
|
45
|
0
|
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 rusted prep tables/shelving in facility. |
|
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. Observed grease/residue accumulation on the sides/surfaces of prep line equipment. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust/residue present on walls near the three compartment sink. Observed dust residue present on heat/ac covers in the dry storage/prep areas. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light in the rear dry storage area non-shatterproof, non-shielded. |