|
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 ham flatbread in grab and go at 49F. Ham flatbread was towards the front in the unit. Took a temperature of an italian flatbread towards the back and it was 41F. CDI-Flatbreads towards the front were taken to the walk in cooler. Suggested that facility keep food items towards the back of unit because items towards the front are exposed more to the stores temperature.
Observed mayo in condiment station at 59F. Mayo was filled too high inside of sauce bottle and only bottom half was exposed to cold air. CDI-Suggested that facility only fill sauce bottles up half way. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Gaskets in need of cleaning. |