|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed ricotta cheese and sliced salami at 44F inside make-top lowboy, and first lowboy on the right when entering kitchen, respectively.
CDI- Salami rapidly cooled. Likely out of temp due to loading of many items on TPHC into top and bottom in the last 15 minutes. Ambient temp in unit observed at 36F. PIC voluntarily disposed ricotta, which was almost empty, to open new container. (-0) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed two fryer baskets with severely deteriorated wire coming apart from the metal frame. PIC states replacements have been ordered. (-1) |