|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P
*** The french fries were temping at 109-111F and the greenbeans were temping at 120F. CDI Both food items were taken off of the serving line to be reheated to the proper temperature. And the steamwell temperature was turned up. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. *** Fan guard in the walkin cooler has a build up of dust. |