|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Tomatoes being drained were left out during prep and reached 66 F. Maintain TCS items at 41 F or lower at all times during cold holding and refrain from allowing food to rise drastically in temperature during preparation of products. CDI - education provided, tomatoes moved to freezer and rapidly cooled. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Nonfood Contact Surfaces (C)
Some pans in facility have heavy deposits on back. Non-food contact surfaces and utensils shall be clean to sight and touch. Repeat violation. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Wall paint is peeling in men's bathroom.
Repeat violation. |