|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P Observed sausage patties in the steamwell temping at 107F-135F. CDI, Sausage was reheated to 173F on the flat top grill. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Observed lower work surfaces, green shelving, exterior of bulk containers for flour and breading, exterior of fryers, exterior of grill, rolling shelves beneath make lines with an accumulation of debris, food and soil residue. |