|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, 2 containers of salsa and lettuce holding above 41F on the side line. No issues were found with the unit. PIC stated items were made then placed directly into the unit. CDI- Items placed in the cooler to rapidly cool. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked in the clean dish storage area. CDI- Dishes arranged so that they can air dry. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed low reach in unit under the chicken prep area in need of cleaning. |