|
21
|
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 various TCS foods being held below 135F in steam wells. PIC stated products commercially reheated between 8am-9am. Unit controls turned off. CDI: Education provided, product rapidly reheated, and unit turned on (169F, 167F, & 172F). |
|
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 various TCS foods being held above 41F in Boar's Head customer self-service case. Product with various prep dates. Ambient temp of unit 44F using both unit thermometer and EHS thermometer. CDI: Education provided, PIC voluntarily discarded product past date/4-hour window and cooled product within 4-hour window. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed food waste on "clean" side of dish machine drain board. CDI: PIC cleaned drainboard. |