|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2); Priority; Cut melon on the serve line measured 43 - 50F. Maintain TCS foods in cold holding at 41F or less. CDI- melon was moved to walk-in freezer to flash cool before lunch service begins. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A); Core; Handle on vegetable peeler is rusting. Maintain utensils in good repair. Replace peeler. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C); Core; Tops of hot holding and refrigeration equipment have dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris accumulation. Increase cleaning frequency. |