|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Food contact equipment must remain clean to sight and touch. Observed food residue build-up on can opener. CDI by returning to wash. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all hot held foods at 135 F or above. Observed fried chicken tenders on service line at 122-128 F. CDI by removing from line and voluntarily discarding food item. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-601.11 Standards of Identity- Health Dept. and CMS are discussing labeling requirements for TCS food items offered as 'grab n go'. Observed salads offered as grab n go without labeling. CDI by instruction. |