4-601.11 (A); Priority Foundation; Soda nozzles with a little bit of buildup on them. Food contact surfaces and equipment should be clean to the sight and touch. CDI PIC cleaning
0.0
22.
3-501.16 (A)(2) and (B); Priority; Items in walk-in cooler at 47-48F. Air temp in walk-in cooler at 55F. All potentially hazardous foods being cold held should be at 41F or below. PIC showed were when did temperature checks this morning at 7am unit was at 41F or below. All potentially hazardous foods (eggs, milk, cheese, etc) removed from walkin cooler. Do not use unit to hold potentially hazardous foods until at 41F or below again. PIC has called someone to come look at unit.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cooler drawers by grill holding the foods at 43F-45F. PIC stated maybe from unit being open and closed during the rush. Monitor to make sure comes back down to 41F or below. CDI education
