|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods held on salad buffet above 45F due to being overfilled in pans. Product temperature measured 45F and below below fill line. CDI-all product out of temperature removed from pan and placed in walk in cooler to rapidly chill. |
|
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 dust build up on fan covers in produce prep area. |