|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw, fruit, roasted vegetables, and pasta salad at greater than 41 degrees in prep unit 1 ambient temperature of unit 60 degrees. CDI products discarded and unit taken out of service until repairs can be made. 10 day verification required. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit 1 in need of repair to maintain proper temperatures and prep unit 2 in need of gasket replacement. |