|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat Violation, Full Points-3- 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
In both hot boxes, observed items holding above 135F. CDI- Items were reheated to 165F and above.
PIC stated the reasoning behind the foods not holding at the proper temperature is because they are in the front and the holding cabinet is opened continuously throughout the day. Holding cabinet #1 was set to 144F. For further corrective action, facility will rotate items throughout holding units continuously. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed items in facility above 41F. *See temperature chart above*
Tomatoes-02/10, Pico-02/10, Lettuce-02/09, Ham-02/09. CDI- Items were voluntarily discarded. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed food employee at dish wash area drying off dishes with a wiping cloth. PIC educated employee that dishes must be air dried. |