|
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 in hot hold unit in front part of pan at 118 degrees . CDI Reheated to 165 or higher. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken , hand breaded chicken , coleslaw and bagged salads at greater than 41 degrees in walk in cooler . Cooler door open at beginning of inspection and was still open at evaluation of temperatures. Closed door to evaluate whether or not walk in cooler is functional. After closing door ambient temperature dropped to 44 degrees after 15-20 minutes and after additional time items in walk in cooler were cooling at proper rate. Advised PIC to ensure that door remained closed or unit could not perform properly. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife at prep unit store in gap between prep unit and prep table exposing utensil to accumulated debris between pieces of equipment . CDI Washed rinsed and sanitized knife and stored inside flip top. |
|
47
|
1
|
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 accumulated debris on equipment in rear of facility. |