|
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 chopped cabbage on prep table > 45F. CDI moved cabbage to walk-in cooler. observed raw chicken at prep sink > 45F. CDI by cooking to 165F.
observed cooked chicken in container next to fyer > 45F. CDI moved to reach-in cooler. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf observed bevearge containers of sweet tea stored in beverage cooler in dining room. CDI beverages moved to walk-in cooler. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
n4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy dust build-up on shelves with single service items. |