|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers in hot hold below 135F - CDI: burgers voluntarily discarded (end of serving period). Burgers were assembled very near the time temp was taken - the burgers were 165F upon completion of heating; then assembled and promptly placed in the hot hold (unit #2) within a very brief time - unable to assess why the temp moved below safe hot hold temp in such a brief time, but must ensure items in hot hold remain at or above 135F or use TPHC - start time at time of assembly. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk temp above 41F; however products had just been relocated from line to walk-in - re-checked & temp went to 42F - suggest adjusting walk-in temp slightly to ensure all items are at or below 41F
*Please note temp taken of non TCS items (fruit cup & juice) in order to assess accurate temp of walk-in and reach-in because there was little product in the units to assess - these items do not require temp < or = 41F for safety |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent signs in dry storage along the entirety of the wall/floor intersection & at traps |