|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P Observed hamburgers on a bun in the hot hold cabinet at 108F. TPHC procedure are implemented after burgers are removed from hot holding. Burgers are assembled and assumed to have cooled during the assembly process. CDI-TPHC procedures will be edited to reflect assembly and will start after assembly and when put into hot holding. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed dust build up on air vents throughout the kitchen and to the wall by the dishmachine. Clean as necessary. |