|
19
|
3
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Sausage 127 degrees in hot holding case. CDI-discarded. Chicken Gizzards 130 degrees in hot holding case. CDI-reheated to 176 degrees |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C: Food must be protected during storage. Raw pork spareribs in freezer stored uncovered. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean fans in walk in cooler. Clean inside meat and cheese display case. Clean door gasket on freezer door. |