|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed whole rottisserie chickens on hot hold < 135F. CDI by voluntary discard by PIC. Discontinue storing chicken on right side of hot holding unit. See item # 45 |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed chemical sanitizer bottles stored above food contact surfaces and food prep sink. CDI by relocating to below work surfaces. |
|
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 hot holding unit not keeping chicken hot . Right side of hot holding unit (facing from deli side) not properly heated. Repair unit. Instructed PIC to keep any TCS foods in middle or left side rack until unit is repaired. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water in 3 compartment sink at 94F. |