|
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 fried chicken and potato wedges stored on hot holding unit measuring 120F; CDI chicken and wedges pulled and reheated then placed into cooler to properly cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
(general comment)
3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed prep sink stored directly under paper towel dispenser used for hand washing. (move dispenser to prevent hands drippinmg water onto food products) |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
(general comment)
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (tracks on display cases) |