|
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- Maintain all cold held TCS foods at 45F or below. Observed boneless chicken in cold hold display stored at temperatures ranging from 46-49 F. CDI by voluntary discard by PIC. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces- Observed food reisdue buildup on raw chicken storage racks in walk-in cooler. Clean. |