|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. -P
chili in hot hold unit was 116F. Must be 135F or above, CDI- it was reheated |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf
multiple foods in walk in cooler were not date marked. Must date foods |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
clean floor under and around equipment and clean the ceiling where dust has accumulated
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
repair wall in corner beside stoves. replace cracked floor tiles. |