|
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 chicken sandwiches hot holding at 122-129F in the hot box. PIC stated these sandwiches are prepared using cold buns. CDI - PIC reheated these to 165F and implementd an extra step of heating the buns while preparing sandwiches. -1.5- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed soy sauce labeled keep refrigerated stored in the dry storage. CDI - PIC voluntarily discarded. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed two out of service steamers in kitchen. Either repair or remove from facility. -0- REPEAT |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Provide adequate lightin gin all required areas. Observed two light fixtures out near walk in cooler. Repair. -0- |