|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce and meatballs that were stored below 135 F. PIC stated that items are held no longer than 45 minutes. I suggested to place items on TPHC. I will provided a template for the facility to fill out if they want to go in that direction. CDI- items were discarded. |
|
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 sliced roast beef and milk that were stored above 41 F. CDI- items were placed in walk-in cooler and allowed to chill. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replaced two cutting boards located at prep stations near the front counter. |