|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some pink build up on ice guard of ice machine, needs cleaning. |
|
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 a few pans of hamburgers in two different hot boxes that were 112-120 degrees, hamburgers had been in hot boxes 15-20 min according to PIC> Workers may have taken too many out of temperature control at one time during prep. CDI- Out of temperature hamburgers were reheated to be properly hot held at 135 min. |