|
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 potato wedges in hot holding on service line at 127-134 in several sections of the pan. CDI- Potato wedges reheated to 180 to be properly hot held at 135 min. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pan of corn in walk in cooler prepared yesterday without date marking. PIC said the corn was not going to be re-used. CDI- Corn voluntarily disposed of by PIC. |
|
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 walk in cooler floor panels loose, needing to be secured or bolted to the subfloor. |