|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed mashed potatoes holding at<135F today- discarded by PIC to correct.
May need to reheat these after cupping them up if they fall in temp. before hot holding on the steam table. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed spatulas stored on a surface that had build up from the night before- be sure to wipe this area down with sanitizer when these are changed out every 4 hours. |
|
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.
Observed a torn gasket on the walk in cooler door and on the hot hold low boy today.
Repair loose metal on the end fryer to make it easy to clean. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed build up on the low boy, the grill press, the hood vents, and the fryers today. |