|
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 baked potatoes stored on line steam table < 135F. CDI reheat to 165F.
observed pasta noodles in warmer < 135F. CDI reheat to 165F. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C
Ansul system has apparently discharged without being activated by fire event. PIC has contacted appropriate service tech for repair/visit. Visit from service tech expected today. Clean up of discharge had began prior to my arrival. Ansul cleanup procedures given to PIC and Area Supervisor Heidi Bodah (on site). PIC will contact me with update on repair progress as it occurs. Food prep areas close to hood system will not be used until system is repaired and properly operating. Utensils and food prep areas in close proximity to hood system will be cleaned according to Ansul cleanup procedures given to PIC.
CMFD has been notified by A. Michelone. |