|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a number of foods including pepperoni, cheese, sausage, ham, breaded chicken, grilled chicken, crumbled sausage, diced tomatoes, and pasta all above 45F. Foods in between 42-45F were cooled, while foods above 45F were discarded during the inspection. (See temperature chart. Product disposition filled out during the inspection. Prep unit is not holding foods below 45F. TCS foods will be switch to tphc until unit is in fully working condition. |
|
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 prep unit holding foods in a range of 43F-52F. |
|
47
|
0
|
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 shelving in need of additional cleaning to remove build up and debris. |