|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken hot holding at 121F. CDI-Chicken was reheated to 165F. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed in-use wiping cloths being stored on counter. Educated PIC that in-use wiping cloths should be held in sanitizer in between uses. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair.
Observed cracked coverings for hot foods. PIC stated covers have been ordered.
4-501.11 Maintain equipment in good repair.
Observed split gaskets on flip top reach in doors. Gaskets need to be replaced. |