|
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 Observed product in the hot holding equipment not at the best temperature. Product closer to the heating element was over 135F, but the product in the middle on the very top was only at 126F. CDI - turned the heat up on the equipment and advised to stir often. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed 5 gallon bucket of pickles on the floor in the walkin cooler. CDI - placed bucket on the rack off of the floor. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed purse on the prep table. CDI - relocated purse to a proper storage area. |