|
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 smoked sausage and bagel toppers holding in oven that was turned off. Items were below 135 F. CDI- oven turned on and food reheated to above 165 F. Found same products holding at service line below 135 F. CDI- itmes pulled and reheated to above 165 F. Refer to temperature chart above for temperatures. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups are in sleeves, but plastic sleeves are not protecting lip contact surface of cups in some areas. Make sure sleeves are pulled to near top of stack. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Chest freezer in storage room list as household freezer. |
|
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 dust from white fan on ice machine. Interior of refrigerator with food debris on interior. |