|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked potatoes holding at 117f and gravy holding at 135f in hot wells at line. CDI - PIC reheated to above 165f as products had been on line less than 2 hours. Ensure TCS foods are held above 135f when in hot holding. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed low boy drawer unit under grill holding cooked turkey sausage and cooked pork sausage patties at 43-44f. Ambient air temperature of unit 44f. PIC relocated sausages to freezer to quickly chill to 41f as they had been in unit less than 2 hours. Do not store TCS foods in the unit until it has been serviced and is verified to be holding at 41f or lower. Adequate capacity is available in alternate cold holding units at line area for in-use TCS foods during operation at this time. VR required within 10 days. REPEAT |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in prep, line, and storage areas. Improvement noted as numbers of flies greatly reduced. Contact PCO for service. REPEAT |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed used wet wiping cloth laying on equipment in server prep area. Once used, place soiled wiping cloths into sanitizer between uses. |