|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Observed hamburgers temping at 97F in the hot hold cabinet. TCS foods need to be kept at 135F and above. CDI- The burgers were disposed of. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Observed splatter in the top of the microwave. Non-food contact surfaces of equipment shall be kept free from the accumulation of dust, dirt, food residue and other debris by cleaning at a frequency to prevent the accumulation of these soil residues. Clean as needed. |