|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Chicken patties, chicken sandwich, potatoes, and corn in the pull-through measured 99- 115°F. Foods in hot holding must measure 135F or above
CDI - The PIC reheated all foods above 165F before placing them in another hot hold unit |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf)
The hot holding pull-through unit is not able to hold foods at 135F or above. VR required by March 12, 2026. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
The gasket on the cold holding pull-through unit is broken. Replace/repair the gasket to be in good repair |