|
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 ribs in the prep unit drawers temping above 41F. Items at the salad bar were temping above 41F as well. Check temp log. CDI. All items were discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf OBSERVED a cracked lid being stored on top of a container of diced eggs. CDI. PIC discarded lid and replaced with a newer one. |