|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Ensure all food contact surfaces are clean to sight and touch. Observed some plastic containers stacked on dish shelf with food debris remaining. CDI, cleaning process started. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Maintain TCS foods for hot holding at 135F/above. Observed red curry and orange curry sauce held in steam well < 135F. CDI, reheated on site. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Properly air dry dishes and equipment before stacking. Observed metal and plastic pans stacked wet on dish shelf. |