|
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 rice hot holding in hot box temping at 124F. CDI, rice was reheated in microwave oven to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a few TCS foods cold holding above 41F, refer to temperature chart above. CDI, Salad and coleslaw cold holding above 41F in cold well where placed in walk in cooler to rapidly chill. Grilled chicken and chicken empanadas cold holding above 41 in walk in cooler were placed in walk in freezer to rapidly chill. |
|
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 minor food debris build up in gaskets on prep line. |