|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed cooked corn hot held below 135 degrees F. CDI, TCS foods placed on TPHC. TPHC handout completed while on-site and provided to PIC. Improvement made since last inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce cold held in refrigerator between 56-58 degrees F. CDI, cold held TCS foods including lettuce placed on TPHC. Ambient air temperature of cooler was at 56 degrees F. Long term compliance visit needed to ensure calibration of low reach in refrigerator. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed container of sanitizer stored on ground. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed leak at pipe below handwashing sink. |