|
22
|
0
|
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)
Tuna salad on the sub line was observed holding above 41F. Maintained all cold TCS food at 41F or below.
CDI, The tuna salad was placed in the low reach-in to rapidly cool. The tuna was cooled to 41F |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Cleaning needed on the bottom shelf in the back salad cooler. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Clean more frequently. |