|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Food pans stored as clean with whole date mark stickers still on pan. CDI - Pans with stickers sent to dish area fro reprocessing. |
|
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 Grilled peppers on grill top and mac n cheese in steam well holding below 135F. CDI - Peppers reheated to 165F+; mac n cheese returned to 165F+ by stirring. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce, American cheese, and sliced tomatoes stocked above the top of pans and holding above 45F in flip top. CDI - Out of temp portions removed and placed in prep cooler to cool down. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer will not power on. VR - Will return within 10 days to verify. |
|
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. Replace split gaskets on reach n cooler doors. |