|
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 cooked onion rings at 102 - 122 F, at the fryer. Observed cooked carrots in the hot box at 126 F. Corrected during the inspection. Carrots were reheated, onion rings were discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed sliced tomato at the flip top cooler at 49F - 53F, Product was recently sliced. Corrected during the inspection. Product placed in walkin cooler for rapid cooling. Repeat Non-Compliance |
|
47
|
0
|
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 the interior of refrigerator being used to store spices collecting debris. |