|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few metal insert pans and utensils stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef brisket being held below 135F on prep table. PIC stated product was to be chopped, then placed into oven to reheat until hot, then to hot cabinet for hot holding. EHS recommended facility chop beef immediately after removing from oven to avoid food dropping into danger zone. CDI: Food employee chopped beef then put into oven for rapid reheating. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed hand sink next to dish area falling off of wall. PIC stated sink has been repaired multiple times but continues to fall off. Hand sink is still fully operational, just needs reattaching. REPEAT VIOLATION. |