|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items above 45F. Observed tub of cheese sauce stored on counter and forgotten at 64F. Observed several items such as boiled eggs and lettuce stored above 45F in flip top unit due to pans being overfilled. Observed cooked onions stored on shelf above grill. CDI-all items placed in walk in cooler to rapidly chill. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives stored in between equipment, scoop handle stored down in ice, and a plastic souffle cup stored down in corn salsa. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed floating food debris in sanitizer compartment of 3 comp sink. |