3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Several food items in the prep unit were held above 41F (SEE TEMPERATURE CHART). Maintain TCS foods in cold holding at 41F or less. The PIC voluntarily discarded the food items. EHS recommends having unit inspected for possible repair due to ongoing issues with cold holding.***CORRECTED DURING INSEPCTION (CDI)***REPEAT VIOLATION***
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Several plates are chipping along the edges. Equipment and utensils shall be maintained in good repair. PIC advised to inspect plates for crack, breaks, and chips.
4-602.13 Nonfood Contact Surfaces (C) The following items are soiled and shall be cleaned: all exterior and interior surfaces of food prep equipment, including but not limited to: top, side panels, under door handles, gaskets, and front exterior and interior of doors. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC advised to clean and increase cleaning frequency of these items.***REPEAT VIOLATION***
6-201.15 Floor Covering, Mats and Duckboards 6-501.12 Cleaning, Frequency and Restrictions Employee in prep area uses cardboard as floor mat. Floors were excessively soiled with food debris. Walls at steam table area have food splatter stains. Mats and duckboards shall be removable and easily cleanable. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Several food items in the prep unit were held above 41F (SEE TEMPERATURE CHART). Maintain TCS foods in cold holding at 41F or less. The PIC voluntarily discarded the food items. EHS recommends having unit inspected for possible repair due to ongoing issues with cold holding.***CORRECTED DURING INSEPCTION (CDI)***REPEAT VIOLATION***