|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Brunswick stew holding below 135F in steam well. CDI - Stew reheated to 165F+. |
|
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. Replace or repaint rusty shelves in walk in cooler. Also, air temp in walk in freezer at 50F; heavy ice accumulation on condenser. CDI - PIC placed a call for service and relocated food in freezer to walk in cooler as all are animal proteins. |
|
47
|
0.50
|
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. Clean build up from shelves in walk in cooler. |