|
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 chicken sandwich and chicken wings stored below 135F in hot hold unit. CDI-items discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items out in cold display case holding above 45F. All items above 45F were the ones stacked on top of others and may not be receiveing adequate cold air circulation and may be too close to warm display lights. CDI-all items out of temperature discarded. PIC will have a repair company come and assess the cooler for any problems and will instruct employees to not double stack products in the case. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees wearing bracelets/arm bands and preparing food. |
|
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 build up of food debris in area where knife holder is attached to prep table. |