|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as salmon, haddock, cooked shrimp, and imitation crab meat that were all stored above 41 F. CDI- Items were taken to walk-in cooler to properly cool. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C Replace/resurface cutting boards near front counter. Boards have deep grooves in them. |