|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed one bowl of rice holding at 110F. CDI rice was voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed several homemade sauces -- not included on nonPHF product assessment list. Observed bean sprouts, lettuce and tomatoes above 45F. CDI sauces placed on adequate ice bath. Bean sprouts, lettuce and tomaotes voluntarily discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed one cooler collecting condensation. |