|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed residue on one utensil stored as clean. CDI - PIC moved utensil to be cleaned. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli at 125 F in hot box. Observed hot box was not holding correctly. Temperature read 125. Facility needs to use hot box to hold student lunches. EHS and PIC discussed putting food in this box on a 4 hour TPHC hold. PIC stated food is usually only held in the box for a couple hours. PIC will call to have hot box checked. VERIFICATION REQUIRED. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed one hot box unable to maintain temperature. |