|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed green and red salsa that was given to customers to place on food. Salsa constantly goes in and out of danger zone and found above 45F. Instructed facility to place salsa on food for customers or give out preportioed containers of salsa. CDI salsas placed in reach in. Observed mayo sitting on counter above 45F. CDI items placed in reach in fo cooling. Observed inside of reach in at 60F and holding TCS items in reach in above 45F. PIC turned down thermomostat to bring down temperature and unit has not decreased in temperature. CDI items moved into other working reach in unit. Facility must check unit and food temperatures to ensure food is at the proper temperature for service. Verification required. |
|
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 can opener that was soiled with debris. |