|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Mixes were 43 degrees in frappe prep cooler. Cooler air temp was 46 degrees. Maintain TCS foods to be 41 degrees and under. CDI Mixes discarded. EHS discussed using TPHC until repaired. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Dishes found wet stacked on clean dish rack. Allow dishes to completely air dry prior to stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) 2 door freezer for fries not maintaining foods to be frozen. PIC using cooler for storage to slack fries (4-6 bags at a time). Maintain equipment to be in good repair. |