|
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 Fish sandwich holding below 135F in hot box. CDI - Reheated to 165F+. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Chef salads cooling with lids closed. CDI - Lids opened to allow cooling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
6-501.114 The premisis shall be free of items unnecessary to the operation such as equipment that is nonfunctional or no longer used. Two door reach in cooler not working and stored next to three comp sink. Repair tech has made several attempts to repair and arrived during the inspection. Repair or remove if unit cannot be repaired. |