|
17
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 Reheating for Hot Holding - P Observed pepper chicken originally at 99 degrees reheated for hot holding to 124 degrees. CDI reheat a second time to 167 degrees see chart above. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pepper chicken and lo mein on hot bar less than 135 degrees. CDI both products reheated. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cabbage, beef, chicken , lo mein above 45 degrees in prep unit . CDI chicken cooked cabbage, beef and lo mein taken to walk in to cool. |
|
45
|
1
|
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. Prep unit not maintaining temperature and in need of repair. Verification noted in cold holding violation. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment faces in need of cleaning due to buildup of food debris. |