|
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 Sliced tomatoes in prep table were holing 39-44F. CDI PIC replaced current holding pan with a deeper pan so that the tomatoes would cool down during food prep. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
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. Grease buildup along the exterior sides of fryer present. Non-food contact surfaces shall be kept free of dust, dirt, food residue, and other debris. |