|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 (A) Food contact surfaces should be cleaned and sanitized at least 4 hrs after first use. Observed rarely used meat slicer with some food particles left on blade and blade guard. CDI- Slicer cleaned. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Hot hold foods at 135. Observed chicken sandwiches just made and hot holding in hot hold drawer and in hot hold cabinet at 122-130. Foods lose tempduring prep and need to be warmed back up above 135 to hot hold at 135 min. CDI- Sandwiches re-heated above 135 and properly hot held. PIC may want to consider TPHC to hold these chicken sandwiches as current prep process is making it difficult to keep chicken hot held properly. |