|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed several containers of cut lettuce, and food items overstacked at salad bar above 45 degrees F. CDI, operator relocated foods to rapidly cool. Observed guacamole and spinach dip packaged on site and overstacked in display case from previous day above 45 degrees F. CDI, operator voluntarily discarded foods. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed rusty shelving in standing reach in refrigerator. |