|
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
Fajita meat on line recorded below 135F (see chart). CDI- Re-heated to 172F. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue,
and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of
soil or residue. Vent. grate was very dusty. REPEAT. Facility stated vent. grate was cleaned every 3 months. Reccomend reducing time to every 2 or 1 month. Points not escalated because facility has been making progress to clean vent. |