|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed three pans of raw chicken stored in both top and base of breading cabinet. Chicken measured 46F to 50F. Other items in same cooler measured 40F and below. PIC asked employee why - employee answered that chicken had been sitting out of cooler for a short time. CDI - chicken was placed back into base of cooler for rapid rechilling and PIC asked employee to not leave chicken out for any length of time in the future. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
|6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed drain for warewashing sink needs better cleaning. Obvious build up visible on sides of drain. |