|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed cheese sticks held at >45F. These must be held at 45F or less during service to be saved for later use, or it must be put officially on TPHC(physically time for 4 hours and discard any out for service(no matter their temperature)). |
|
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 a gap around the display for the dishmachine and some corrosion around this gap- fill this in with a durable sealant to close the gap and hopefully end the corrosion. |