|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in the ice machines. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads in the reach in coolers holdinng above 41F. Salads were placed on time for two hours. After the two hours is over salads will be discarded. PIC stated they are having trouble keeping the salads cold in the reach ins during the lunch period. Moving forward salads will be placed on time as soon as they leave the walk in cooler to be served for lunch. |