|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal containers and container of utensils soiled with food debris but stored as clean. CDI - Items sent back for rewashing. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders and chicken wings in hotbox holding at temperatures of 117F and 118F, and gravy in steamwell holding at 122-135F. CDI - The gravy was reheated to above 165F. The chicken tenders and wings placed on time control and time stamped. Facility would like to use TPHC for the wings and tenders in the future. TPHC template emailed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinera, cut chicken, cut lettuce, and overstacked sour cream maintaining temperatures of 44F-58F. CDI - All items taken to WIC or freezer for cooling. REPEAT, but much improvement! |