|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed raw shrimp being held above 41F at breading station. PIC stated product left out after preparing tempura shrimp. CDI: Education provided and product placed back into cooler for rapid cooling (<41F). REPEAT VIOLATION. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed gaskets on kitchen make tables soiled with light-moderate buildup/food waste. REPEAT VIOLATION. |