|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding-P; - REPEAT -, observed few TCS food temp temp between 43-57. Reach ambient air was 50. TCS foods shall be held at 41F and below. CDI, PIC voluntarily discarded TCS food with temp above 41 that was made before today and moved TCS food made today to the walking cooler. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment-C; Prep tops not holding all TCS product at 41F, and water leaking. Equipment shall be maintained in good repair. Repair prep tops to keep food temp 41F or below. Half credit, gaskets replaced. |