|
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 steak at front steam table at 112F. CDI. Food employee reheated steak to 170F. Conversation held with the PIC on re-educating employees on how to properly take temperatures as it was stated the steak was at temp before temperature with EHS probe was taken however it was determined that the temperature was taken at the bottom of the product giving an inaccurate reading. |
|
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.
COMMENT: Observed to go line not working properly per PIC. PIC states that this line is being replaced by corporate. |