|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P *Observed TCS foods made yesterday in the bottom of the display case that were at 43F degrees. Some items in top of unit had been made and placed into unit before being cooled although they were meeting cooling parameters. These displays are built to maintain and not to cool foods. Thermometer on inside of top section of unit and outside of unit read at 44F degrees. A few foods that had been pulled from walk-in and placed into unit were still at 41F degrees or below. CDI- All TCS foods were moved to walk-in to cool and unit was cut down several degrees. This unit may need to be serviced if turning unit down did not fix the issue. Water containers were placed into unit to check cold holding temps before using again for TCS foods. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 - Storage Cabinets, Contamination Prevention and Storage Cabinets, Contamination Prevention: Equipment that is fixed because it is not easily movable shall be installed so that it is spaced to allow access for cleaning, spaced from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch; or sealed to adjoining equipment or walls. *Observed 3-compartment sink needs to be resealed to the wall. |