4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Several soiled stainless steel bowls and 4x4 Lexan pans were stored as clean. Equipment shall be clean to sight and touch. The PIC placed the soiled stainless steel bowls and 4x4 Lexan pans in the dish pit where they were cleaned and sanitized. ***CORRECTED DURING INSPECTION (CDI)***
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Several food items in the salad prep/lowboy were cold held above 41F (SEE TEMPERATURE CHART). Maintain TCS foods in cold holding at 41F or less. PIC rapidly cooled items with ice bags. ***CDI***
Several soiled stainless steel bowls and 4x4 Lexan pans were stored as clean. Equipment shall be clean to sight and touch. The PIC placed the soiled stainless steel bowls and 4x4 Lexan pans in the dish pit where they were cleaned and sanitized. ***CORRECTED DURING INSPECTION (CDI)***