|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) cut tomatoes and lettuce were above 41F at the serving line; these food items were prepared the morning of the inspection. Time/temperature control for safety food shall be cooled within 4 hours or less if prepared from ingredients at ambient temperature. PIC and cooked washed lettuce with ice water and placed the cut tomatoes in the walk in freezer. The cut tomatoes were 41F and the lettuce was 36F by the end of the inspection. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) outdoor dumpster door was left opened. Receptacles and waste handling units for refuse shall be kept covered with a tight-fitting lids or doors if kept outside the food establishment. |