|
22
|
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 various TCS foods being held above 41F in both make table on line. Foods above 41F in flip top portion of left make table and on left top portion of right make table. Other TCS foods in unit within temperature parameters. See temperature chart for details. CDI: PIC voluntarily discarded product. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on 2-door reach-in freezer. Observed light burned out in back vent hood. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food waste on floor under cook line. Observed food splash behind white deep freezer at sauce cooler. |