|
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 1 pan of pimento cheese holding at 88-102F and 2 pans of pulled pork holding at 134-131F in hot cabinet. CDI items reheated and will be consumed or discarded withing 4 hours. Suggest facility check food temperatures in hot units. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed all TCS items in reach in unit above 45F. Ambient air temperature says 80F. CDI items pulled and discarded. Verification required. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination.
Observed single service forks stored outside on table with no form of protection from contamination. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair.
Observed generator that was unable to stay on throughout service without being recharged. Facility must ensure generator is in good condition to allow electricity to run through the truck. Verification required. |