|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple food pans recently washed with mashed potatoes left on them. CDI- Pans re-cleaned. |
|
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 Observed one pan of mashed potatoes at 132 degrees and a large mixing bowl of mashed potatoes at 127 degrees that were in the hot holding box next to 3 comp sink. PIC said items had been in unit approx. 30 min. CDI- Mashed potatoes reheated to 180 degrees and placed back into hot box for proper hot holding. |
|
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 outsides of equipment, hinges, and cabinet openings needing better cleaning on main prep/ holding line. |