|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding - P - White gravy was being stored on the hot display at 120*F - 122*F. Store TCS foods at 135°F or above when hot holding. (CDI - Gravy Was voluntarily discarded) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Bins holding clean utensils and hotel pan lids need general cleaning due to debis. Clean utensils, linens, equipment, and single-use/service items shall be stored in a clean, dry location. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - General cleaning is needed on the tracks of all display units. Non food contact surfaces shall be maintained free of dust, dirt, food residues, and other debris. |