|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2); Priority; Cut lettuce and cut tomato were observed between 48 and 57F on the serving line. Except during preparation, cooking, or cooling, or when TPHC is used, TCS food shall be maintained at 41F or less. CDI- items were placed in walk-in freezer to rapidly chill before next lunch group arrived. Ensure TCS foods on the serving line maintain proper cold hold temp. Use ice or keep foods below refrigerated space. Cold holding has not been an issue on previous reports and all other temperatures were compliant. No points taken today. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11; Core; Gasket on hot box is torn. Maintain equipment in good repair. Replace torn gasket. |