|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Multiple foods (see chart) in salad bar were holding above 41F (see chart). CDI- Placed on TPHC. Suspected human error and overstacking. VR to ensure unit is holding. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Main cutting boards in prep room in need of resurface/replacement. |