PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: Meats cold holding on the kitchen make line were temped at 41*-46*. Temps of meats will be monitored and cooler temps will be closely monitored. Cooler will be repaired if necessary.
04/01/2014
Illness Complaint
Backflow protection air gap, device standard, when required
In-use utensils, between-use storage Utensils and food pans not clean and stored with clean dishes. Ice buckets stored on an unclean surface.
Designated areas for employees use of designated areas by employees
equipment food contact surfaces and utensils clean to sight and touch. Utensils and food pans not clean and stored with clean dishes. Ice buckets stored on an unclean surface.
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