3-501.16(A)(2); Priority; Cut melon on the serve line measured 43 - 50F. Maintain TCS foods in cold holding at 41F or less. CDI- melon was moved to walk-in freezer to flash cool before lunch service begins.
4-601.11 (B) and (C); Core; Tops of hot holding and refrigeration equipment have dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris accumulation. Increase cleaning frequency.