|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed containers of chicken (3), tomato sauce (1), sausage (2) and pasta (2) in the tall reach in at the bakery area in need of cleaning. CDI- Discarded Observed yogurt, melon and cantaloupe in the salad bar holding above 41F. CDI- Items placed on TPHC. Observed cooked chicken breast in the tall reach in at the salad bar holding above 41F. CDI- Discarded. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets heavily torn at the breakfast station. Get replaced . |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cold drawers a the bakery, cold drawers at the grill and tall reach in at the breakfast area in need of cleaning. Observed fan in need of cleaning in the dish area. |